NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 medium whole wheat tortilla

0.5 oz Monterey Jack cheese

0.25 cup red bell pepper

0.25 cup yellow onion

1 tsp avocado oil

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain and season with chili powder, cumin, sea salt, and black pepper.

• 2

  Heat a large skillet over medium-high heat with half of the avocado oil.

• 3

  Add the steak strips to the hot pan and sear for 3 to 4 minutes until browned and cooked through, then transfer to a plate.

• 4

  In the same skillet, add the remaining oil along with the sliced bell peppers and onions, sautéing for 5 minutes until softened.

• 5

  Stir the lime juice and fresh cilantro into the vegetable mixture, then return the steak to the pan to toss everything together.

• 6

  Place the tortilla in a clean skillet over medium heat, sprinkle half the cheese on one side, top with the steak mixture, and add the remaining cheese.

• 7

  Fold the tortilla in half and cook for 2 minutes per side until the cheese is melted and the outside is perfectly crispy.