Loaded Steak Quesadillas

In a small bowl, combine chili powder, onion powder, cumin, garlic powder, paprika, oregano, and salt. Rub the seasoning evenly over both sides of the steak.
Heat 1 tablespoon of oil in a large skillet over medium-high heat. Cook the steak for 4-5 minutes on each side until it reaches your desired doneness. Let rest for a few minutes before slicing thinly.
In a bowl, combine fire-roasted corn, black beans, and cherry tomatoes. Set aside.
Wipe the skillet clean and heat over medium. Place one tortilla in the skillet, sprinkle 1/2 cup of cheese, and layer sliced steak, corn-bean mixture, and avocado on half of the tortilla. Fold the tortilla in half and press lightly.
Cook for 2-3 minutes on each side until golden brown and cheese is melted. Remove from skillet.
Repeat the process with remaining tortillas and ingredients. Slice quesadillas into wedges and garnish with lime juice and chopped cilantro.
Notes
For extra flavor, serve with salsa or sour cream on the side.
Nutrition
Calories: 480kcal