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Ingredients

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

Nutrition Info

370.9 calories carbohydrate: 26.5 g cholesterol: 51.3 mg fat: 21.3 g fiber: 4 g protein: 19.5 g saturatedFat: 8.4 g servingSize: - sodium: 225.1 mg sugar: 2 g transFat: : - unsaturatedFat: : -

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.

12 flautas

This is an adaptation of Mad Hungry with Lucinda Scala Quinn. These steak flautas are crispy and delicious with Spanish rice and guacamole!