Crispy Lean Steak and Bell Pepper Whole Wheat Quesadillas

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

Crispy Lean Steak and Bell Pepper Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Bell Pepper Whole Wheat Quesadillas

Enjoy a vibrant twist on quesadillas featuring lean steak, sweet bell peppers, hearty black beans, and whole wheat tortillas. Lightly sautéed to a crispy finish with olive oil, this recipe bursts with color and balanced flavors, making it perfect for a filling breakfast, lunch, or dinner.

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NUTRITION

420kcal
Protein
34g
Fat
14.7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/4 cup Black Beans

1 tsp Olive Oil

Seasonings to taste

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain.

  • 2

    Slice the red bell pepper into thin strips.

  • 3

    Heat olive oil in a skillet over medium-high heat. Sauté the steak slices for 2-3 minutes on each side until browned but still tender. Remove from skillet.

  • 4

    In the same skillet, add the bell pepper strips and season with a pinch of salt, pepper, and garlic powder. Sauté until softened, about 3-4 minutes.

  • 5

    Warm the whole wheat tortilla in a separate skillet or microwave for a few seconds to make it pliable.

  • 6

    Spread the sautéed steak, bell pepper, and black beans evenly on one half of the tortilla. Fold the tortilla over to form a quesadilla.

  • 7

    Place the quesadilla back in the skillet over medium heat and press lightly with a spatula. Toast for 2-3 minutes on each side until crispy and golden brown.

  • 8

    Remove from heat, slice, and serve immediately.

Crispy Lean Steak and Bell Pepper Whole Wheat Quesadillas

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

Crispy Lean Steak and Bell Pepper Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Bell Pepper Whole Wheat Quesadillas

Enjoy a vibrant twist on quesadillas featuring lean steak, sweet bell peppers, hearty black beans, and whole wheat tortillas. Lightly sautéed to a crispy finish with olive oil, this recipe bursts with color and balanced flavors, making it perfect for a filling breakfast, lunch, or dinner.

NUTRITION

420kcal
Protein
34g
Fat
14.7g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1/4 cup Black Beans

1 tsp Olive Oil

Seasonings to taste

PREPARATION

  • 1

    Thinly slice the lean steak against the grain.

  • 2

    Slice the red bell pepper into thin strips.

  • 3

    Heat olive oil in a skillet over medium-high heat. Sauté the steak slices for 2-3 minutes on each side until browned but still tender. Remove from skillet.

  • 4

    In the same skillet, add the bell pepper strips and season with a pinch of salt, pepper, and garlic powder. Sauté until softened, about 3-4 minutes.

  • 5

    Warm the whole wheat tortilla in a separate skillet or microwave for a few seconds to make it pliable.

  • 6

    Spread the sautéed steak, bell pepper, and black beans evenly on one half of the tortilla. Fold the tortilla over to form a quesadilla.

  • 7

    Place the quesadilla back in the skillet over medium heat and press lightly with a spatula. Toast for 2-3 minutes on each side until crispy and golden brown.

  • 8

    Remove from heat, slice, and serve immediately.