NUTRITION

SERVINGS

INGREDIENTS

5 oz Flank steak

1 medium Sprouted grain tortilla

0.5 oz Monterey Jack cheese

0.13 whole Avocado

0.25 cup Bell pepper

0.25 cup Red onion

0.5 tsp Extra virgin olive oil

1 tsp Lime juice

0.25 tsp Ground cumin

0.25 tsp Chili powder

0.13 tsp Sea salt

0.13 tsp Black pepper

1 tbsp Fresh cilantro

PREPARATION

• 1

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

• 2

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

• 3

  Heat the olive oil in a large cast-iron skillet over medium-high heat.

• 4

  Add the steak to the skillet and sear for 3-4 minutes until browned and slightly charred, then remove from the pan.

• 5

  In the same skillet, add the sliced bell peppers and red onions, sautéing for 3 minutes until tender-crisp.

• 6

  In a small bowl, mash the avocado with the lime juice and a pinch of salt to create the guacamole.

• 7

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

• 8

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

• 9

  Fold the tortilla in half and toast for 2 minutes per side until the exterior is golden and the cheese is fully melted.

• 10

  Slice the quesadilla into wedges and serve immediately with the fresh guacamole and chopped cilantro.