NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 medium Whole wheat tortilla

0.33 oz Sharp cheddar cheese

0.25 cup Red bell pepper

0.25 cup Red onion

0.25 tsp Avocado oil

1 tsp Chili powder

0.25 tsp Cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

0.5 whole Lime

PREPARATION

• 1

  Slice the flank steak into very thin strips against the grain.

• 2

  In a small bowl, combine the chili powder, cumin, garlic powder, sea salt, and black pepper.

• 3

  Toss the steak strips in the spice blend until evenly coated.

• 4

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 5

  Add the steak to the skillet and sear for 2-3 minutes until browned and juicy.

• 6

  Add the thinly sliced bell peppers and red onions to the skillet, sautéing for another 3 minutes until softened.

• 7

  Squeeze the juice of half a lime over the steak and vegetable mixture, then remove from the pan.

• 8

  Wipe the skillet clean and place the tortilla in the pan over medium heat.

• 9

  Sprinkle half of the cheese over one side of the tortilla, top with the steak and veggie mixture, then add the remaining cheese.

• 10

  Fold the tortilla in half and cook for 2 minutes per side until the exterior is golden brown and the cheese is fully melted.

• 11

  Slice into wedges and serve immediately.