NUTRITION

SERVINGS

INGREDIENTS

100 g Extra lean ground beef (96/4) (5 oz)

0.75 tsp Sea salt

1.25 tsp Smoked paprika

1 tsp Dried oregano

1 tsp Garlic powder

1 tsp Onion powder

0.75 tsp Ground cumin

1.5 tbsp Tomato paste

0.5 tbsp Fresh cilantro

1 spray Avocado oil spray

1 small Low carb flour tortillas

28 g Fat-free shredded mozzarella (1 oz)

30 g White onion (1 oz)

30 g Red bell pepper (1 oz)

30 g Green bell pepper (1 oz)

60 g Non-fat Greek yogurt (2 oz)

1 tbsp Chili lime hot sauce

0.5 tsp Honey

0.5 tbsp Fresh parsley

PREPARATION

• 1

  Preheat your oven to 370°F (180°C) and line a large baking sheet with parchment paper.

• 2

  Place the diced white onion and bell peppers on the sheet pan, mist with avocado oil spray, and toss with 0.25 tsp each of salt, paprika, oregano, garlic powder, onion powder, and cumin.

• 3

  Spread the vegetables in an even layer and roast for 12 minutes until they begin to soften.

• 4

  Push the vegetables to the edges of the pan and add the ground beef to the center. Season the beef with the remaining salt, paprika, oregano, garlic powder, onion powder, cumin, and the tomato paste.

• 5

  Mix the beef and seasonings directly on the pan, then flatten into a thin layer. Bake for 10 minutes, breaking up the meat with a spatula halfway through until browned.

• 6

  Stir the roasted vegetables into the beef along with the fresh cilantro and a tablespoon of water to ensure the mixture stays juicy.

• 7

  In a small bowl, whisk together the Greek yogurt, hot sauce, honey, and a pinch of paprika, onion powder, and parsley to create the sauce; set aside.

• 8

  Briefly press each tortilla onto the sheet pan to absorb the juices, then fill each with the beef mixture and fat-free mozzarella.

• 9

  Fold the tortillas and bake for 6-8 minutes, flipping once, until the edges are golden and the cheese is fully melted. Serve with the chilled yogurt sauce.