NUTRITION

SERVINGS

INGREDIENTS

3.5 oz chicken breast

0.25 cup black beans

1 medium keto tortilla

0.75 oz monterey jack cheese

0.25 cup bell pepper

1 tbsp red onion

0.5 tsp avocado oil

0.25 tsp ground cumin

0.25 tsp chili powder

0.13 tsp sea salt

0.13 tsp black pepper

PREPARATION

• 1

  Dice the chicken breast into bite-sized pieces and season with cumin, chili powder, sea salt, and black pepper.

• 2

  Finely chop the bell pepper and red onion.

• 3

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

• 4

  Add the chicken to the skillet and cook for 5-6 minutes until golden brown and cooked through, then remove from the pan.

• 5

  Add the remaining oil to the pan and sauté the peppers and onions for 3 minutes until tender-crisp.

• 6

  Stir the black beans and cooked chicken back into the pan with the vegetables to warm through.

• 7

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

• 8

  Sprinkle half of the cheese on one side of the tortilla, top with the chicken and bean mixture, then add the remaining cheese.

• 9

  Fold the tortilla in half and press down firmly with a spatula.

• 10

  Cook for 2 minutes per side until the tortilla is golden and the cheese is fully melted.

• 11

  Slice into wedges and serve immediately.