Thinly slice red, green and yellow sweet pepper. Cut zucchini lengthwise then slice. In bowl, toss steak with chili powder and 1/4 ts each of the salt and pepper. In large nonstick skillet, heat 1 tb of the oil over medium-high heat; cook steak, in 2 batches, stirring, for 2-1/2 minutes or until browned. Transfer to plate; set aside. In same skillet, heat remaining oil; cook onion, half of the garlic, 1/4 ts cumin and hot pepper flakes for 3 minutes. Add sweet peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp. Return meat to skillet; toss gently, adding mustard and coriander. Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or until warmed through. Peel and pit avocados; mash with lime juice and remaining garlic, salt and pepper. Spread 2 tb of avocado mixture over tortillas. Divide beef mixture among tortillas and roll up. Serve with remaining avocado mixture. Per serving: about 460 calories, 24 g protein, 22 g fat, 46 g carbohydrate High source fibre, good source iron. Source: Canadian Living magazine Sep 94 - Cover story Recipe by Canadian Living Test Kitchen [-=PAM=-] PA_Meadows@msn.com
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|Serving Size: 1 Serving (272g)|
|Recipe Makes: 6 Servings|
|Calories from Fat: 124 (66%)|
|Amt Per Serving||% DV|
|Total Fat 13.8g||18 %|
|Saturated Fat 1.8g||9 %|
|Monounsaturated Fat 8.9g|
|Polyunsanturated Fat 2.3g|
|Cholesterol 0mg||0 %|
|Sodium 68.8mg||2 %|
|Potassium 622.3mg||16 %|
|Total Carbohydrate 16.5g||5 %|
|Dietary Fiber 6.7g||27 %|
|Sugars, other 9.8g|
|Protein 3.4g||5 %|
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Calories per serving: 187
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