Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Savor the delicious flavors of tender lean steak paired with crisp bell peppers, sweet red onions, and a melty low-fat cheese, all tucked inside a warm whole wheat tortilla. This quesadilla is lightly sautéed in a touch of olive oil to bring out the natural sweetness of the veggies, creating a balanced and satisfying meal ideal for any time of day.

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NUTRITION

465kcal
Protein
37.3g
Fat
15.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Sliced Red Bell Pepper

1/4 cup Sliced Red Onion

1/4 cup Low-Fat Shredded Cheese

1/4 cup Black Beans (rinsed)

1 tsp Extra Virgin Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Slice the lean steak into thin strips. Season lightly with your preferred spices.

  • 3

    Add the teaspoon of olive oil to the skillet and sauté the red bell pepper and red onion until they soften and develop a hint of char, about 3-4 minutes.

  • 4

    Remove the veggies and set aside. In the same skillet, quickly sear the steak strips for about 2-3 minutes until just cooked through.

  • 5

    Place the whole wheat tortilla on a clean surface. Evenly layer the cooked steak, sautéed veggies, black beans, and low-fat cheese on one half of the tortilla.

  • 6

    Fold the tortilla in half over the filling. Return the quesadilla to the skillet and cook on medium heat for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from heat, slice into wedges, and serve immediately.

Crispy Lean Steak and Veggie Quesadillas

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

Crispy Lean Steak and Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Veggie Quesadillas

Savor the delicious flavors of tender lean steak paired with crisp bell peppers, sweet red onions, and a melty low-fat cheese, all tucked inside a warm whole wheat tortilla. This quesadilla is lightly sautéed in a touch of olive oil to bring out the natural sweetness of the veggies, creating a balanced and satisfying meal ideal for any time of day.

NUTRITION

465kcal
Protein
37.3g
Fat
15.5g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Sliced Red Bell Pepper

1/4 cup Sliced Red Onion

1/4 cup Low-Fat Shredded Cheese

1/4 cup Black Beans (rinsed)

1 tsp Extra Virgin Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Slice the lean steak into thin strips. Season lightly with your preferred spices.

  • 3

    Add the teaspoon of olive oil to the skillet and sauté the red bell pepper and red onion until they soften and develop a hint of char, about 3-4 minutes.

  • 4

    Remove the veggies and set aside. In the same skillet, quickly sear the steak strips for about 2-3 minutes until just cooked through.

  • 5

    Place the whole wheat tortilla on a clean surface. Evenly layer the cooked steak, sautéed veggies, black beans, and low-fat cheese on one half of the tortilla.

  • 6

    Fold the tortilla in half over the filling. Return the quesadilla to the skillet and cook on medium heat for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from heat, slice into wedges, and serve immediately.