Crispy Whole Wheat Steak and Black Bean Quesadillas

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

Crispy Whole Wheat Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Black Bean Quesadillas

Savor the hearty flavors of tender lean steak paired with creamy black beans and a hint of sautéed bell peppers and onions, all encased in crispy, whole wheat tortillas. This dish strikes a perfect balance between crunch and melt, making it an irresistible meal option for any time of the day.

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NUTRITION

563kcal
Protein
46.5g
Fat
18.2g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak (Sirloin)

1.5 pieces Whole Wheat Tortillas

1/4 cup Black Beans, rinsed

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

1/4 cup diced Bell Pepper

1/4 cup diced Onion

2 sprays Olive Oil Cooking Spray

1/2 teaspoon Cumin

Salt & Pepper to taste

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PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt, pepper, and cumin. Cook the steak for about 3-4 minutes on each side until medium-rare to medium, then let it rest before slicing thinly.

  • 3

    Using the same skillet, add diced bell pepper and onion. Sauté until they become tender and slightly caramelized, about 3-4 minutes.

  • 4

    In a bowl, gently mix the black beans with the sautéed vegetables.

  • 5

    Lay out one and a half whole wheat tortillas on a flat surface. Evenly distribute the steak slices, bean and vegetable mixture, and sprinkle reduced-fat cheddar cheese over the filling.

  • 6

    Fold the tortilla(s) over the filling to form a quesadilla.

  • 7

    Place the quesadilla back in the skillet over medium heat. Cook for 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from the skillet, slice into wedges, and serve warm.

Crispy Whole Wheat Steak and Black Bean Quesadillas

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

Crispy Whole Wheat Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Black Bean Quesadillas

Savor the hearty flavors of tender lean steak paired with creamy black beans and a hint of sautéed bell peppers and onions, all encased in crispy, whole wheat tortillas. This dish strikes a perfect balance between crunch and melt, making it an irresistible meal option for any time of the day.

NUTRITION

563kcal
Protein
46.5g
Fat
18.2g
Carbs
52.4g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Steak (Sirloin)

1.5 pieces Whole Wheat Tortillas

1/4 cup Black Beans, rinsed

1/4 cup Reduced-Fat Cheddar Cheese (shredded)

1/4 cup diced Bell Pepper

1/4 cup diced Onion

2 sprays Olive Oil Cooking Spray

1/2 teaspoon Cumin

Salt & Pepper to taste

PREPARATION

  • 1

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

  • 2

    Season the lean steak with salt, pepper, and cumin. Cook the steak for about 3-4 minutes on each side until medium-rare to medium, then let it rest before slicing thinly.

  • 3

    Using the same skillet, add diced bell pepper and onion. Sauté until they become tender and slightly caramelized, about 3-4 minutes.

  • 4

    In a bowl, gently mix the black beans with the sautéed vegetables.

  • 5

    Lay out one and a half whole wheat tortillas on a flat surface. Evenly distribute the steak slices, bean and vegetable mixture, and sprinkle reduced-fat cheddar cheese over the filling.

  • 6

    Fold the tortilla(s) over the filling to form a quesadilla.

  • 7

    Place the quesadilla back in the skillet over medium heat. Cook for 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 8

    Remove from the skillet, slice into wedges, and serve warm.