• Combine diced tomatoes, chopped jalapeno, chopped garlic and 1/8 tsp each salt and pepper. Set aside. Combine diced avocado, chopped onion, lime juice and 1/8 tsp each salt and pepper. Set aside. Heat 1 tbsp vegetable oil in a nonstick skillet over medium-high. Add beef tenderloin steaks and sauté 2 minutes per side. Set aside. Add 1 tbsp vegetable oil, sliced shiitake mushrooms, chili powder and cumin to skillet. Saute 5 minutes, stirring occasionally. Thinly slice steak and add to mushrooms; season with 1/2 tsp salt and black pepper. Spoon into a bowl; wipe out skillet. Place 8-inch flour tortillas on a work surface. Cover half of each with 2 tbsp shredded Monterey Jack, 1/4 of the steak mixture and another 2 tbsp Monterey Jack. Fold uncovered half over filled half and gently press to seal. Coat skillet with nonstick cooking spray and cook 2 minutes per side over medium-high in 2 batches. Serve with tomato and avocado salsas.


Nutrition Facts

380 calories; 21 g total fat; 953 mg sodium. 27 g carbohydrates; 24 g protein;