NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 tsp Chipotle in adobo

0.5 tsp Ground cumin

0.25 tsp Garlic powder

0.25 tsp Sea salt

0.25 tsp Black pepper

1 tsp Extra virgin olive oil

0.5 cup Bell peppers

0.25 cup Red onion

1 medium Whole wheat tortilla

0.5 oz Monterey Jack cheese

PREPARATION

• 1

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

• 2

  In a small bowl, toss the steak with chipotle in adobo, ground cumin, garlic powder, sea salt, and black pepper until well coated.

• 3

  Heat half of the olive oil in a large skillet over medium-high heat and sauté the bell peppers and red onion until they are tender-crisp.

• 4

  Remove the vegetables from the skillet, add the remaining oil, and sear the steak for 2-3 minutes per side until beautifully browned.

• 5

  Place the tortilla in the skillet, layer one half with shredded cheese, steak, and sautéed vegetables, then fold the tortilla over the filling.

• 6

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