YOUR SOLIN GENERATED RECIPE
Crispy Lean Steak and Black Bean Whole Wheat Quesadillas
Enjoy a protein-packed quesadilla featuring tender lean steak, hearty black beans, and melted reduced-fat cheese tucked into a whole wheat tortilla. The addition of sautéed red bell peppers and onions adds a burst of flavor, while a light crisp from the pan ensures every bite is satisfying and delicious.
INGREDIENTS
3 ounces Lean Steak
1/2 cup cooked Black Beans
1 Whole Wheat Tortilla
1/4 cup Reduced Fat Cheddar Cheese, shredded
1/4 cup diced Red Bell Pepper
1/4 cup diced Onion
1 teaspoon Olive Oil
Salt and Pepper to taste
PREPARATION
Preheat a non-stick pan over medium heat.
Season the lean steak with salt and pepper. Sear the steak in the pan for about 2-3 minutes per side until medium-rare to medium, then remove and let rest. Once cooled, thinly slice or dice the steak.
In the same pan, add the olive oil. Sauté the diced onions and red bell pepper until they become soft and slightly caramelized, about 3-4 minutes.
Mix the sliced steak with the sautéed vegetables and black beans in a bowl.
Place the whole wheat tortilla on a clean, heated skillet. Evenly sprinkle the reduced fat cheddar cheese on one half, add the steak and veggie mixture on top, then fold the tortilla to form a quesadilla.
Cook the quesadilla over medium heat for about 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.
Remove from heat, slice into wedges, and serve warm.