Paleo Beef Quesadillas
Satisfy your craving for a bold and wholesome meal with these Paleo Beef Quesadillas—a grain-free, flavor-packed twist on a Mexican classic! Featuring almond flour tortillas stuffed with seasoned ground beef, sautéed bell peppers, onions, and garlic, this recipe delivers a hearty, savory filling that's perfectly complemented by creamy mashed avocado infused with lime and fresh cilantro. Topped with bursts of cherry tomatoes, zesty green onions, and optional jalapeño for some heat, each quesadilla is pan-seared to golden perfection in coconut oil, providing a crispy exterior. Ready in just 45 minutes, this paleo-friendly dish is not only gluten-free and dairy-free but also loaded with vibrant textures and zesty flavors. Perfect for weeknight dinners or a healthy party appetizer, these quesadillas are sure to be a hit.
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Recipe Information
Ingredients
- 1 pound ground beef
- 1 medium, diced onion
- 1 medium, diced bell pepper
- 3 minced garlic cloves
- 2 tablespoons coconut oil
- 2 tablespoons taco seasoning
- 0.5 teaspoon salt
- 0.25 teaspoon black pepper
- 4 pieces almond flour tortillas
- 1 medium, mashed avocado
- 1 zested and juiced lime
- 0.25 cup, chopped fresh cilantro
- 1 cup, halved cherry tomatoes
- 2 chopped green onions
- 1 optional, finely chopped jalapeño
Instructions
In a large skillet, heat 1 tablespoon of coconut oil over medium-high heat.
Add the diced onion and bell pepper, and sauté for about 5 minutes until they start to soften.
Add the minced garlic and cook for another minute, until fragrant.
Push the vegetables to one side of the skillet and add the ground beef, breaking it up with a spatula.
Cook the beef until it is browned, about 8-10 minutes.
Drain any excess fat from the skillet and mix the cooked vegetables with the beef.
Stir in the taco seasoning, salt, and black pepper, and cook for an additional 2 minutes to incorporate the flavors. Remove from heat.
In a small bowl, mash the avocado with lime juice, lime zest, and chopped cilantro. Set aside.
Heat a clean large skillet over medium heat and add the remaining tablespoon of coconut oil.
Place one almond flour tortilla in the skillet, spread a quarter of the avocado mixture on half of the tortilla, and evenly distribute a quarter of the beef mixture over the avocado.
Sprinkle with cherry tomatoes, green onions, and jalapeño (if using).
Fold the tortilla in half and press gently with a spatula to seal.
Cook the quesadilla for 3-4 minutes on each side until golden brown and crispy. Adjust the heat as needed to prevent burning.
Remove from skillet and repeat the process with the remaining tortillas and fillings.
Cut each quesadilla into wedges and serve hot, garnished with extra cilantro and lime wedges if desired.
Nutrition Facts
Calories |
621 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 46.8 g | 60% | |
| Saturated Fat | 16.7 g | 83% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 76 mg | 25% | |
| Sodium | 702 mg | 31% | |
| Total Carbohydrate | 23.7 g | 9% | |
| Dietary Fiber | 8.3 g | 30% | |
| Total Sugars | 5.1 g | ||
| Protein | 26.3 g | 53% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 112 mg | 9% | |
| Iron | 3.9 mg | 21% | |
| Potassium | 741 mg | 16% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
