Lean Steak and Roasted 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 Roasted Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Roasted Veggie Whole Wheat Quesadillas

Enjoy a balanced meal of lean steak and vibrant roasted vegetables, all nestled in a wholesome whole wheat tortilla. This quesadilla is crisped to perfection, with juicy slices of steak, tender bell peppers, zucchini, and onions complemented by a touch of melted low-fat cheese for an extra flavor boost.

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NUTRITION

385kcal
Protein
38g
Fat
12.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla (60g)

1/2 medium Bell Pepper

1/4 medium Zucchini

1/4 small Onion

1 oz Low-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the bell pepper, zucchini, and onion into bite-sized pieces. Toss them with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    Season the lean steak with salt and pepper. Grill or pan-sear the steak over medium-high heat for about 3-4 minutes per side for medium rare. Let it rest for a few minutes before slicing thinly.

  • 5

    Lay the whole wheat tortilla flat on a plate and evenly distribute the roasted veggies over one half of the tortilla.

  • 6

    Layer the sliced steak over the vegetables and sprinkle the low-fat shredded cheese on top.

  • 7

    Fold the tortilla in half and, if desired, toast it on a skillet over medium heat for 1-2 minutes each side until the cheese melts and the tortilla is lightly crispy.

  • 8

    Cut the quesadilla into wedges and serve warm.

Lean Steak and Roasted 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 Roasted Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Roasted Veggie Whole Wheat Quesadillas

Enjoy a balanced meal of lean steak and vibrant roasted vegetables, all nestled in a wholesome whole wheat tortilla. This quesadilla is crisped to perfection, with juicy slices of steak, tender bell peppers, zucchini, and onions complemented by a touch of melted low-fat cheese for an extra flavor boost.

NUTRITION

385kcal
Protein
38g
Fat
12.5g
Carbs
30g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak (Top Sirloin)

1 Whole Wheat Tortilla (60g)

1/2 medium Bell Pepper

1/4 medium Zucchini

1/4 small Onion

1 oz Low-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Chop the bell pepper, zucchini, and onion into bite-sized pieces. Toss them with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for 15-20 minutes until they are tender and slightly caramelized.

  • 4

    Season the lean steak with salt and pepper. Grill or pan-sear the steak over medium-high heat for about 3-4 minutes per side for medium rare. Let it rest for a few minutes before slicing thinly.

  • 5

    Lay the whole wheat tortilla flat on a plate and evenly distribute the roasted veggies over one half of the tortilla.

  • 6

    Layer the sliced steak over the vegetables and sprinkle the low-fat shredded cheese on top.

  • 7

    Fold the tortilla in half and, if desired, toast it on a skillet over medium heat for 1-2 minutes each side until the cheese melts and the tortilla is lightly crispy.

  • 8

    Cut the quesadilla into wedges and serve warm.