NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

0.5 large whole wheat tortilla

0.5 oz Monterey Jack cheese

0.25 cup red bell pepper

0.25 cup yellow onion

0 tbsp avocado oil

0.5 tsp chili powder

0.25 tsp ground cumin

0.25 tsp smoked paprika

0.25 tsp sea salt

0.25 tsp black pepper

1 tsp lime juice

PREPARATION

• 1

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

• 2

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

• 3

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

• 4

  Add the steak to the skillet and sear for 2-3 minutes until browned and cooked through, then transfer to a plate.

• 5

  In the same skillet, add the sliced bell peppers and onions, sautéing for 4-5 minutes until tender and slightly charred.

• 6

  Return the steak to the skillet, drizzle with lime juice, stir to combine, and then remove the entire mixture from the heat.

• 7

  Wipe the skillet clean and place the tortilla inside over medium heat.

• 8

  Sprinkle half of the cheese on one side of the tortilla, top with the steak and pepper mixture, and add the remaining cheese.

• 9

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