NUTRITION

SERVINGS

INGREDIENTS

3 oz flank steak

1 medium sprouted grain tortilla

0.25 oz Monterey Jack cheese

0.25 cup red bell pepper

0.25 cup red onion

0.5 tsp avocado oil

1 tbsp lime juice

0.5 tsp chili powder

0.25 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp fresh cilantro

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips.

• 2

  In a small bowl, toss the steak strips with lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper until evenly coated.

• 3

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

• 4

  Add the red onion and bell pepper to the skillet, sautéing for 3-4 minutes until slightly softened and lightly charred.

• 5

  Push the vegetables to the side of the pan and add the steak strips, searing for 2 minutes per side until browned and cooked through.

• 6

  Remove the steak and vegetables from the pan and wipe the skillet clean with a paper towel.

• 7

  Place the sprouted grain tortilla in the skillet over medium heat.

• 8

  Sprinkle half of the Monterey Jack cheese on one side of the tortilla, then top with the steak and vegetable mixture.

• 9

  Add the remaining cheese over the filling and fold the tortilla in half, pressing down firmly with a spatula.

• 10

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

• 11

  Slice the quesadilla into wedges and garnish with fresh cilantro before serving.