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Ingredients: 1 Tablespoon(s) Vegetable oil 1 Onion, cut in strips 2 Garlic cloves, minced 1 Tablespoon(s) Chili powder 1/4 Teaspoon(s) Salt 1/4 Teaspoon(s) Pepper 1 Pound(s) Lean ground beef 1/2 Cup(s) Salsa 1 Sweet red pepper, chopped 1 Sweet green pepper, chopped 1 small Zucchini, thinly sliced 4 10-inch flour tortillas 2/3 Cup(s) Low-fat sour cream 2 Teaspoon(s) Dijon mustard Directions: In nonstick skillet, heat oil over medium-high heat; cook onion, garlic, chili powder, salt and pepper, stirring often, for 5 minutes or until onion is softened. Add beef and salsa; cook, breaking up beef with back of spoon, for about 3 minutes or until beef is no longer pink. Add peppers and zucchini; cook, stirring, for 3 minutes or until tender-crisp and liquid has evaporated. Meanwhile, wrap tortillas in foil; heat in 350F 180C oven for 5 minutes or until warmed through. Stir sour cream with mustard. Divide beef mixture among tortillas and roll up. Serve with sour cream mixture. Per Serving: about 545 calories, 31 g protein, 25 g fat, 49 g carbohydrate, good source calcium, excellent source iron
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