Steak Fajitas

• 2 tbsp canola oil, divided
• 1 lb Sirloin steak strips
• Kosher salt and pepper, to taste
• 1 Southwest Veggie Kit
• 1 pouch Frontera Skillet Sauce
• 1 pkg Maria & Ricardo’s Organic Flour Tortillas
• Daisy Brand Sour Cream
• Lime, cut into wedges

Southwest Veggie Kit:

• 1 red bell pepper, sliced
• 1 green bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 white onion, sliced

Heat 1 tbsp oil in a large skillet over medium-high heat. Add steak strips in an even layer and sear on each side, about 3 minutes per side. Remove to plate and set aside.

Add remaining 1 tbsp oil to pan and add vegetables. Sauté until lightly browned and slightly tender, about 5 minutes.

Return steak to pan and add sauce; stir to combine. Lower heat to medium and allow to simmer 5 minutes.

While fajita mixture simmers, heat a separate pan over medium-high heat. Add tortillas, one at a time, to warm and lightly brown on each side, about 30 seconds – 1 minute per side.

To serve, spoon fajita mixture in warm tortillas. Top with a dollop of sour cream and a squeeze of lime.