Beef and Broccoli Quesadilla

Ingredients:

• 4 wheat tortillas
• 250 g lean ground beef
• 350 g of mixed vegetables: broccoli, carrots, and onions, cut into strips
• 4 radishes, thinly sliced
• 1/4 cup coarsely chopped fresh cilantro
• 3 tablespoons fresh lime juice
• 3 tbsp. l. olive oil
• Coarse salt and freshly ground pepper
• 2 tsp chili seasoning
• 1.5 tsp ground cumin
• 2 tbsp. salsa sauce, and more for serving
• 1 1/3 cups shredded Mexican cheese mix (about 170 g)

Preparation:

1. Combine the cabbage, radishes, and 2 tablespoons of cilantro in a large bowl. Add the lime juice and 1 tablespoon of olive oil; season with salt and pepper and toss to combine. Set aside.
2. Heat 1 tablespoon olive oil in a large nonstick skillet over medium heat.
   
   Add the ground beef, chili powder, and cumin, and season with salt and pepper. Cook, breaking up the meat, until browned, 2 to 3 minutes. Stir the ground beef into the salsa. Transfer the mixture to a bowl and toss with the remaining 2 tablespoons cilantro; set aside.
   
   Wipe out the frying pan.
3. Spread the beef mixture among the tortilla halves and sprinkle with cheese; fold in half to cover the filling.
   
   Heat 1/2 tablespoon olive oil in a skillet over medium heat. Add 2 quesadillas and cook until the cheese is melted and the tortillas are golden brown, 2 to 3 minutes per side. Transfer to a cutting board. Repeat with the remaining 1/2 tablespoon olive oil and the quesadillas.
   
   Cut the quesadillas into wedges. Serve with plenty of salsa and coleslaw.