VEGGIE & GROUND BEEF QUESADILLAS

Ingredients:

• 1 teaspoon extra virgin olive oil (7g)
• 150g lean ground beef
• ¼ teaspoon rosemary 
• 50g bell pepper, diced
• 50g onion, diced
• 50g shredded carrots
• 1 mission low carb wrap
• 40g mozzarella cheese, grated
• Salt and pepper to taste

Instructions:

1. Heat a large skillet over medium-high heat on your stove top. Add oil to your skillet and let it heat up until you can coat the bottom of the pan with it.
2. Add the diced bell peppers and onion to the pan. Stir, and let them sauté for about 5 minutes until the onions start to brown, stirring frequently. Add the carrots to the skillet, stir, and cook for an additional 5-7 minutes until the carrots start to soften.
3. Add the ground beef to the skillet with the veggies and break the meat into crumbles with a spatula, mixing it with the veggies. Cook the meat until it is fully browned, for about 8-10 minutes. Carefully drain off any excess fat and set the veggie/meat mixture aside.
4. Heat another medium sized skillet over medium-high heat on the stove top.
5. While that skillet is heating, assemble your quesadillas. Fill the filling in to one wrap and top with cheese. Fold in half.
6. Place the quesadillas in the pan and cook on the first side for 5-7 minutes until they start to crisp up. Flip the quesadillas and cook for an additional 4-5 minutes until crispy.
7. Serve hot and enjoy!