Beef Fajitas

16 oz beef steak, cut into 1" strips
1 envelope fajita seasoning mix
1/2 cup water
1/2 red bell pepper, sliced
1/2 yellow bell pepper, sliced
1/2 green bell pepper, sliced
1 small onion, sliced in thin strips
1 small zucchini, sliced thinly, no need to peel
1 teaspoon chili powder
1/2 cup corn
1 can of black beans, rinsed and drained
1 cup Mexican cheese
2 tablespoons oil
8 flour tortillas (10"), heated right before serving
2/3 cup picante sauce

Combine:
 Seasoning mix, water, oil, and steak strips.

• Cover and marinate for 1 hour in the refrigerator.
• In a skillet, saute peppers, onion and zucchini in a bit of water or oil until tender. Put in an oven proof bowl and keep warm until needed.
• Add beef to skillet and saute until done (about 10-15 minutes)
• Return vegetables to skillet with beef; stir in picante sauce, chili powder, corn and black beans.
• Cook until the mixture is thoroughly heated.
• Place skillet mixture on warmed tortillas, top with cheese and fold and/or roll in half to serve.