Beef Fajitas

1 tb Vegetable oil
1 Onion, cut in strips
2 Garlic cloves, minced
1 tb Chili powder
1/4 ts Salt
1/4 ts Pepper
1 lb Lean ground beef
1/2 c Salsa
1 Sweet red pepper, chopped
1 Sweet green pepper, chopped
1 sm Zucchini, thinly sliced
4 10-inch flour tortillas
2/3 c Low-fat sour cream
2 ts Dijon mustard

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.

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