Flank-Steak Fajitas with Spicy Garden Vegetables

Ingredients

• 1 cup bell pepper strips red
• 0.3 teaspoon pepper black
• 0.3 teaspoon pepper red crushed
• 1 pound flank steak cut into strips
• 6 10-inch flour tortillas fat-free ()
• 0.3 cup cilantro leaves fresh minced
• 1 cup corn kernels fresh ( 2 ears)
• 5  garlic cloves minced
• 1 tablespoon ground cumin 
• 0.3 cup juice of lime fresh
• 2 tablespoons cup heavy whipping cream sour low-fat
• 1 cup onion vertically sliced
• 4 teaspoons oregano dried
• 0.5 teaspoon salt 
• 1 cup julienne-cut squash yellow
• 2 cups tomatoes chopped
• 0.3 cup water 
• 1 cup julienne-cut zucchini 

Equipment

• bowl
• frying pan
• ziploc bags

Directions

1. Combine the first 9 ingredients in a small bowl.
2. Combine 1/3 cup marinade, onion, and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally.
3. Remove steak mixture from bag; discard marinade.
4. Place a large nonstick skillet coated with cooking spray over medium-high heat until hot.
5. Add the steak mixture, and stir-fry 5 minutes.
6. Place the steak mixture in a large bowl, and keep warm.
7. Add bell pepper, squash, zucchini, corn, and remaining marinade to skillet; stir-fry 5 minutes or until vegetables are crisp-tender.
8. Add to steak mixture; toss gently.
9. Warm tortillas according to package directions. Arrange 1 cup steak mixture, 1/3 cup tomato, and 1 teaspoon sour cream down center of each tortilla; roll up.