Ingredients

Marinade

* 1/3 cup minced fresh cilantro
* 1/3 cup fresh lime juice
* 1/3 cup water
* 4 teaspoons dried oregano
* 1 tablespoon ground cumin
* 1/2 teaspoon salt
* 1/4 teaspoon black pepper
* 1/4 teaspoon crushed red pepper flakes
* 5 garlic clove, minced

Fajitas

* 1 cup vertically sliced onion
* 1 (1 lb) flank steak, cut into strips
* cooking spray
* 1 cup red bell pepper, strips
* 1 cup julienne-cut yellow squash
* 1 cup julienne-cut zucchini
* 1 cup fresh corn kernels (about 2 ears)
* 6 (10 inch) fat-free flour tortillas
* 2 cups chopped tomato
* 2 tablespoons low-fat sour cream

Directions

Prepare the marinade: Combine the first 9 ingredients in a small bowl.

Prepare fajitas: Combine 1/3 cup marinade, onion, and steak in a large zip-top plastic bag; seal. Marinate in refrigerator 1 hour, turning occasionally. Remove steak mixture from bag; discard marinade.

Place a large nonstick skillet coated with cooking spray over medium-high heat until hot. Add the steak mixture, and stir-fry 5 minutes. Place the steak mixture in a large bowl, and keep warm.

Add bell pepper, squash, zucchini, corn, and remaining marinade to skillet; stir-fry 5 minutes or until vegetables are crisp-tender. Add to steak mixture; toss gently.

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.