NUTRITION

SERVINGS

INGREDIENTS

4 oz flank steak

1 medium whole wheat tortilla

0.25 oz monterey jack cheese

0.5 cup bell pepper

0.25 cup red onion

0.5 tsp avocado oil

1 tsp chili powder

0.5 tsp cumin

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

1 tbsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

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

• 2

  In a small bowl, whisk together the lime juice, chili powder, cumin, garlic powder, sea salt, and black pepper.

• 3

  Toss the steak strips in the marinade until evenly coated and let sit for 5 minutes.

• 4

  Heat half of the avocado oil in a large non-stick skillet over medium-high heat; sauté the sliced bell peppers and onions until tender-crisp.

• 5

  Remove the vegetables from the pan, add the remaining oil, and sear the steak strips for 2-3 minutes until browned and cooked through.

• 6

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

• 7

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

• 8

  Fold the tortilla in half and press down firmly, cooking for 2 minutes per side until the exterior is golden and crispy.

• 9

  Slice into wedges and garnish with fresh cilantro before serving.