Southwest Skillet

		Sat Sat	Fat	Chol	Carb	Calories
1 medium	Yellow or Orange Pepper (sliced, large diced)	0	0	0		24
1 small	Zucchini (bias sliced)	0	0	0		196
1 small	Yellow Squash (bias sliced)	0	0	0		196
1/4	Onion (cut in small wedges)	0	0	0		11

16 oz	Ground Beef (96% lean)	6	16	260		520
1 tbsp	Fajita Seasoning	0	0	0		0
2/3 cup	Salsa	0	0	0		45
1 tsp	Chilli Powder	0	0	0		0
1 cup	Corn	0	2	0		150
10 oz	Black Beans	0	1.5	0		330

12	Flour Tortillas	12	48	0		1800
1/2 cup	Veggie Shreds - Colby-Jack Cheese	0	9	0		140

	Total (g):	18	76.5	260	0	3412
	Servings:	6
	Per Serving (g):	3.0	12.8	43.3	0.0	568.7

Directions

Add olive oil to a large skillet with nonstick coating. Preheat over high heat.
Add sweet pepper, zucchini, and onion; cook and stir for 2 to 3 minutes or until crisp-tender. Remove from skillet.
Add ground beef to skillet. Cook and stir for 4 to 5 minutes.
Return vegetables to skillet.
Stir together salsa and chili powder. Add salsa mixture, corn, and beans to skillet. Cook and stir for 1 to 2 minutes more or until heated through.
Serve with warm tortillas and cheese, if desired.

The original recipe called for using chicken, which would work just as well.
Make sure the black beans are drained well, otherwise it adds too much liquid to the recipe.
I cut the peppers into a size a little larger than the onion wedges - not large chunks.
A good recipe.