Grilled Steak and Bell Pepper Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Bell Pepper Quesadillas

Enjoy a hearty and flavorful quesadilla featuring tender grilled steak, vibrant bell peppers, and protein-packed black beans, all nestled in a whole wheat tortilla with a light sprinkle of low-fat cheddar cheese. Perfectly balanced for a satisfying meal any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

529kcal
Protein
42g
Fat
17.5g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 medium Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/2 cup Black Beans

1/4 cup Low-Fat Cheddar Cheese

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat a grill or grill pan on medium-high heat.

  • 2

    Season the flank steak lightly with salt and pepper (optional: add some garlic powder or your favorite steak seasoning) and grill for about 4-5 minutes per side, or until desired doneness is reached. Transfer steak to a cutting board and let it rest, then slice thinly.

  • 3

    While the steak is resting, lightly grill the halved red bell pepper on the grill for 2-3 minutes until slightly charred and softened.

  • 4

    Lay the whole wheat tortilla on a flat surface. Evenly spread the black beans on one half of the tortilla, then layer the grilled steak slices, grilled bell pepper pieces, and sprinkle with low-fat cheddar cheese.

  • 5

    Fold the tortilla over to create a half-moon shape. Place the quesadilla back on the grill or in a skillet over medium heat. Toast for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 6

    Remove from heat, cut into wedges, and serve warm.

Grilled Steak and Bell Pepper Quesadillas

This is an example of a meal that Solin would create to include in your personalized meal plan.

Grilled Steak and Bell Pepper Quesadillas

YOUR SOLIN GENERATED RECIPE

Grilled Steak and Bell Pepper Quesadillas

Enjoy a hearty and flavorful quesadilla featuring tender grilled steak, vibrant bell peppers, and protein-packed black beans, all nestled in a whole wheat tortilla with a light sprinkle of low-fat cheddar cheese. Perfectly balanced for a satisfying meal any time of day.

NUTRITION

529kcal
Protein
42g
Fat
17.5g
Carbs
47.5g

SERVINGS

1 serving

INGREDIENTS

4 oz Flank Steak

1 medium Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/2 cup Black Beans

1/4 cup Low-Fat Cheddar Cheese

PREPARATION

  • 1

    Preheat a grill or grill pan on medium-high heat.

  • 2

    Season the flank steak lightly with salt and pepper (optional: add some garlic powder or your favorite steak seasoning) and grill for about 4-5 minutes per side, or until desired doneness is reached. Transfer steak to a cutting board and let it rest, then slice thinly.

  • 3

    While the steak is resting, lightly grill the halved red bell pepper on the grill for 2-3 minutes until slightly charred and softened.

  • 4

    Lay the whole wheat tortilla on a flat surface. Evenly spread the black beans on one half of the tortilla, then layer the grilled steak slices, grilled bell pepper pieces, and sprinkle with low-fat cheddar cheese.

  • 5

    Fold the tortilla over to create a half-moon shape. Place the quesadilla back on the grill or in a skillet over medium heat. Toast for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 6

    Remove from heat, cut into wedges, and serve warm.