Crispy Black Bean Grilled Quesadilla

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

Crispy Black Bean Grilled Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Grilled Quesadilla

Enjoy a vibrant twist on the classic quesadilla with hearty black beans, fresh bell peppers, and a burst of flavor from zesty salsa. Balanced with protein-rich egg whites and melted reduced-fat cheddar, this crispy grilled creation offers a delightful crunch on the outside and a warm, savory filling on the inside—perfect for a satisfying meal any time of day.

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NUTRITION

391kcal
Protein
34.5g
Fat
5.2g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Whole Wheat Tortilla (~50g)

1/2 cup Black Beans, drained (~130g)

1/4 cup Reduced-Fat Cheddar Cheese (~28g)

1/4 cup diced Red Bell Pepper (~38g)

1/4 cup diced Onion (~40g)

1/4 cup Mild Salsa (~62g)

4 large Egg Whites (~120g)

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat a non-stick skillet or griddle over medium heat and lightly coat with olive oil cooking spray.

  • 2

    In a small bowl, whisk the egg whites until slightly frothy.

  • 3

    Add the diced red bell pepper and onion to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 4

    Stir in the black beans and cook for an additional 1-2 minutes until heated through.

  • 5

    Pour in the egg whites and gently scramble with the vegetables until just set, then remove from heat.

  • 6

    Lay the whole wheat tortilla flat and evenly spread the scrambled mixture over one half of the tortilla.

  • 7

    Sprinkle reduced-fat cheddar cheese on top of the filling, then drizzle with mild salsa.

  • 8

    Fold the tortilla in half over the filling.

  • 9

    Place the folded quesadilla back onto the skillet and grill for 2-3 minutes per side, until the tortilla is crispy and the cheese is melted.

  • 10

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

Crispy Black Bean Grilled Quesadilla

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

Crispy Black Bean Grilled Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Black Bean Grilled Quesadilla

Enjoy a vibrant twist on the classic quesadilla with hearty black beans, fresh bell peppers, and a burst of flavor from zesty salsa. Balanced with protein-rich egg whites and melted reduced-fat cheddar, this crispy grilled creation offers a delightful crunch on the outside and a warm, savory filling on the inside—perfect for a satisfying meal any time of day.

NUTRITION

391kcal
Protein
34.5g
Fat
5.2g
Carbs
55.2g

SERVINGS

1 serving

INGREDIENTS

1 medium Whole Wheat Tortilla (~50g)

1/2 cup Black Beans, drained (~130g)

1/4 cup Reduced-Fat Cheddar Cheese (~28g)

1/4 cup diced Red Bell Pepper (~38g)

1/4 cup diced Onion (~40g)

1/4 cup Mild Salsa (~62g)

4 large Egg Whites (~120g)

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat a non-stick skillet or griddle over medium heat and lightly coat with olive oil cooking spray.

  • 2

    In a small bowl, whisk the egg whites until slightly frothy.

  • 3

    Add the diced red bell pepper and onion to the skillet and sauté for 2-3 minutes until they begin to soften.

  • 4

    Stir in the black beans and cook for an additional 1-2 minutes until heated through.

  • 5

    Pour in the egg whites and gently scramble with the vegetables until just set, then remove from heat.

  • 6

    Lay the whole wheat tortilla flat and evenly spread the scrambled mixture over one half of the tortilla.

  • 7

    Sprinkle reduced-fat cheddar cheese on top of the filling, then drizzle with mild salsa.

  • 8

    Fold the tortilla in half over the filling.

  • 9

    Place the folded quesadilla back onto the skillet and grill for 2-3 minutes per side, until the tortilla is crispy and the cheese is melted.

  • 10

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