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In a skillet over medium-high heat, add oil and sauté the chopped onion, bell pepper, and mushrooms for about 4–5 minutes until tender. Remove and set aside.
In the same pan, add sliced beef, season with salt, pepper, and optional seasoning. Cook for 3–4 minutes until browned.
Return the cooked vegetables to the pan and stir to combine with the beef.
Heat another clean skillet over medium heat. Place one tortilla in the pan.
Spread half the cheese on one half of the tortilla, then top with the beef and veggie mixture. Add the remaining cheese and fold the tortilla in half.
Cook for 2–3 minutes per side or until golden brown and crispy.
Remove, slice into wedges, and serve hot.
Serving and storage tips:
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