NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

1 medium whole wheat tortilla

1 oz Monterey Jack cheese

0.25 cup red bell pepper

0.25 cup red onion

1 tsp olive oil

0.5 tsp chili powder

0.25 tsp smoked paprika

0.25 tsp ground cumin

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Slice the flank steak into thin strips against the grain and place in a small bowl.

• 2

  Toss the steak with chili powder, smoked paprika, cumin, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the steak strips to the skillet and sear for 2-3 minutes until browned, then remove and set aside.

• 5

  In the same skillet, sauté the sliced bell peppers and onions for 3-4 minutes until they are tender and slightly charred.

• 6

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

• 7

  Sprinkle half of the cheese on one side of the tortilla, then layer on the cooked steak and vegetables.

• 8

  Top with the remaining cheese and fold the tortilla in half.

• 9

  Cook for 2 minutes per side until the tortilla is golden brown and the cheese is completely melted.

• 10

  Remove from heat, open slightly to drizzle with lime juice and sprinkle with cilantro, then slice into wedges and serve.