A close relative of onions and garlic, leeks are a great source of vitamins A, B6, C and K, as well as many antioxidants.
Bison Leek Fajitas
By Chef Daniel Chong-Jimenez
• 8 medium whole wheat tortillas
• 1 pound lean ground bison
• 1 cup leeks, chopped
• 1/2 cup green bell pepper, chopped
• 1/2 cup fresh tomato, chopped
• 1/2 cup plain, nonfat Greek yogurt
• 1/4 cup fresh cilantro, chopped
• 1/4 cup onion, finely diced
• 1 tablespoon fresh lime juice
• 1 teaspoon garlic, minced
• 1 teaspoon ground cumin
• 1 teaspoon ground paprika
• 1/2 teaspoon dried oregano
• 1 tablespoon extra virgin olive oil
• sea salt and freshly ground black pepper, to taste
1. Heat a skillet to medium-high heat.
2. Add the olive oil, leeks, peppers and garlic; cook until translucent.
3. Add the bison, cumin and paprika and cook thoroughly, breaking into smaller pieces until the juices have dried. Keep warm.
4. Season with salt and pepper, to taste.
5. In medium bowl, combine the tomato, onion, oregano, cilantro and lime juice. Season with salt to taste.
6. Heat the tortillas on a griddle or toaster oven until hot and supple, but not toasted.
7. Arrange a portion of bison mixture on each tortilla.
8. Garnish with the tomato mixture and finish with a dollop of Greek yogurt
Make It A Meal
CHC suggestion: This Recipe Provides A Complete Meal