NUTRITION

SERVINGS

INGREDIENTS

4.5 oz flank steak

0.5 medium whole wheat tortilla

0.25 oz Monterey Jack cheese

0.13 whole avocado

1 tsp lime juice

0.25 cup red bell pepper

0.25 cup red onion

0.5 tsp cumin

0.5 tsp chili powder

0.25 tsp sea salt

0.25 tsp black pepper

0 tsp avocado oil

PREPARATION

• 1

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

• 2

  In a small bowl, toss the steak strips with cumin, chili powder, sea salt, and black pepper until evenly coated.

• 3

  Heat the avocado oil in a large non-stick skillet over medium-high heat.

• 4

  Add the seasoned steak, sliced red bell peppers, and red onions to the skillet.

• 5

  Sauté for 5-6 minutes, stirring occasionally, until the steak is browned and the vegetables are tender-crisp.

• 6

  Remove the steak and vegetable mixture from the pan and set aside; wipe the skillet clean with a paper towel.

• 7

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

• 8

  Place the tortilla in the skillet over medium heat, sprinkle the cheese over one half, and top with the steak and vegetable mixture.

• 9

  Fold the tortilla in half and cook for 2-3 minutes per side until the exterior is golden brown and the cheese is fully melted.

• 10

  Slice the quesadilla into wedges and serve immediately with the prepared guacamole.