Ingredients
6
6 servings
- •1 pound beef round steak, cut into thin strips
- •1 pinch ground cumin, or to taste
- •1 pinch chili powder, or to taste
- •1 pinch garlic powder, or to taste
- •1 pinch onion powder, or to taste
- •salt to taste
- •3 tablespoons vegetable oil, divided
- •1 onion, thinly sliced
- •1 bell pepper, thinly sliced
- •nonstick cooking spray
- •12 corn tortillas
- •6 ounces grated Monterey Jack cheese
Instructions
- Season steak with cumin, chili powder, garlic powder, onion powder, and salt. Set aside and allow to marinate for about 30 minutes.
- Heat 1 tablespoon of oil in a pan over medium-high heat. Saute onion and bell pepper in the hot oil until they are soft, 5 to 7 minutes. Transfer vegetables to a plate.
- Preheat the oven to 350 degrees F (175 degrees C). Spray a large baking sheet with cooking spray.
- Heat another tablespoon of oil in the same pan over medium-high heat. Saute the steak until no longer pink, 5 to 7 minutes.
- Place 6 tortillas on the prepared baking sheet and add a handful of Monterey Jack cheese to each.
- Bake in the preheated oven until the cheese melts, 2 to 3 minutes. Remove from the oven and add veggies and meat to each tortilla. Roll up and turn seam side-down. Brush with remaining vegetable oil. Return to the oven and bake until tortillas crisp up, 8 to 10 minutes. Repeat with remaining tortillas.
Nutritional Facts
Per 6 servings
- Calories: 371
- Carbohydrate: 27g
- Fat: 21g
- Fiber: 4g
- Protein: 20g
- Sugar: 2g
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