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:
- 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.
- 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.
- 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.
- Heat another medium sized skillet over medium-high heat on the stove top.
- While that skillet is heating, assemble your quesadillas. Fill the filling in to one wrap and top with cheese. Fold in half.
- 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.
- Serve hot and enjoy!