Lean Steak and Veggie Whole Wheat Quesadillas

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

Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Whole Wheat Quesadillas

Savor the delicious blend of lean, grilled steak paired with a medley of vibrant bell peppers, onions, and fresh spinach all tucked into a whole wheat tortilla with a sprinkle of melted low‐fat cheese. This quesadilla strikes the perfect balance between robust flavor and clean eating, offering a satisfying meal option that's both nutrient-dense and delicious.

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NUTRITION

388kcal
Protein
34.6g
Fat
12.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheese

Olive Oil Spray

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PREPARATION

  • 1

    Season the lean flank steak with salt, pepper, and your preferred spices.

  • 2

    Heat a grill pan over medium-high heat and lightly spray with olive oil. Grill the steak for about 3-4 minutes per side until it reaches your desired doneness.

  • 3

    Remove the steak from the grill and let it rest for a few minutes before thinly slicing it against the grain.

  • 4

    In a nonstick skillet, lightly sauté the sliced red bell pepper and red onion until they soften slightly, about 2-3 minutes. Add the fresh spinach at the end just to wilt.

  • 5

    Lay the whole wheat tortilla flat and evenly distribute the sautéed veggies and sliced steak over half of it. Sprinkle the low-fat shredded cheese on top.

  • 6

    Fold the tortilla in half to form a quesadilla. Cook it in the skillet over medium heat for about 2-3 minutes per side until the cheese melts and the tortilla is golden and crispy.

  • 7

    Slice the quesadilla into wedges and serve warm.

Lean Steak and Veggie Whole Wheat Quesadillas

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

Lean Steak and Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Veggie Whole Wheat Quesadillas

Savor the delicious blend of lean, grilled steak paired with a medley of vibrant bell peppers, onions, and fresh spinach all tucked into a whole wheat tortilla with a sprinkle of melted low‐fat cheese. This quesadilla strikes the perfect balance between robust flavor and clean eating, offering a satisfying meal option that's both nutrient-dense and delicious.

NUTRITION

388kcal
Protein
34.6g
Fat
12.6g
Carbs
30.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 Whole Wheat Tortilla

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheese

Olive Oil Spray

PREPARATION

  • 1

    Season the lean flank steak with salt, pepper, and your preferred spices.

  • 2

    Heat a grill pan over medium-high heat and lightly spray with olive oil. Grill the steak for about 3-4 minutes per side until it reaches your desired doneness.

  • 3

    Remove the steak from the grill and let it rest for a few minutes before thinly slicing it against the grain.

  • 4

    In a nonstick skillet, lightly sauté the sliced red bell pepper and red onion until they soften slightly, about 2-3 minutes. Add the fresh spinach at the end just to wilt.

  • 5

    Lay the whole wheat tortilla flat and evenly distribute the sautéed veggies and sliced steak over half of it. Sprinkle the low-fat shredded cheese on top.

  • 6

    Fold the tortilla in half to form a quesadilla. Cook it in the skillet over medium heat for about 2-3 minutes per side until the cheese melts and the tortilla is golden and crispy.

  • 7

    Slice the quesadilla into wedges and serve warm.