Avocado Beef Quesadilla
Makes 1 Serving
Macros: 433 cal, Fat 23g, Carbs 35g, Fibre 12g, Protein 26g
1 Whole Wheat Tortilla (large)
1/2 Avocado (sliced)
1/2 tsp Lime Juice (to taste)
85g Deli Roast Beef (sliced)
1/2 cup Red Onion (sliced)
Heat a large nonstick skillet over medium heat. Add the tortilla to the skillet and spread the avocado on half the tortilla.
Top with the lime juice, roast beef, and red onion.
Fold the tortilla in half and gently press down. Cook for two to three minutes per side or until browned and crispy. Let the quesadilla cool slightly and then cut into wedges. Enjoy!
Leftovers: This is best enjoyed right after cooking, but can be refrigerated for up to three days.
Serving size: One serving is equal to one quesadilla.
Gluten Free: Use brown rice tortilla instead of whole wheat tortilla.
Additional Toppings: Add pickles or hot banana pepper slices. Serve it with yogurt or