NUTRITION

SERVINGS

INGREDIENTS

5 oz flank steak

0.5 tsp cumin

0.5 tsp chili powder

0.25 tsp garlic powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

1 medium corn tortillas

0.25 oz monterey jack cheese

0.25 cup red onion

0.25 cup bell pepper

0.13 whole avocado

1 tsp lime juice

1 tbsp fresh cilantro

PREPARATION

• 1

  Thinly slice the flank steak against the grain into bite-sized strips and toss with cumin, chili powder, garlic powder, salt, and pepper.

• 2

  Heat avocado oil in a large skillet over medium-high heat. Add the steak strips and sear for 3-4 minutes until browned and cooked through, then remove from the pan.

• 3

  In the same skillet, sauté the sliced red onion and bell pepper for 2-3 minutes until slightly softened and charred.

• 4

  Wipe the skillet clean and place the corn tortillas in the pan. Distribute the cheese, steak, and sautéed vegetables evenly across the tortillas.

• 5

  Fold the tortillas in half and cook for 1-2 minutes per side until the cheese is melted and the exterior is golden and crisp.

• 6

  In a small bowl, mash the avocado with lime juice and chopped cilantro to create the guacamole.

• 7

  Slice the quesadillas into triangles and serve immediately with the fresh guacamole on the side.