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Heat a large skillet over medium-high heat on your stove top. Add 1 Tbsp of the avocado 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 10 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, 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. Top one tortilla with 1/2 cup of the veggie meat mixture and 1/4 cup cheese, being careful to spread both out evenly on the tortilla. Top with a second tortilla. Repeat this process three more times.
Once the skillet is heated, add the remaining 1 tsp avocado oil to the pan and carefully coat the bottom of the pan.
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.*