NUTRITION

SERVINGS

INGREDIENTS

4 oz lean steak (Top Sirloin)

1/2 cup canned low sodium black beans

2 whole wheat tortillas

1 medium red bell pepper

1 small red onion

2 tsp olive oil

1 tsp spice blend (cumin, chili powder, garlic powder)

Salt and pepper to taste

PREPARATION

• 1

  Thinly slice the lean steak against the grain and season with salt, pepper, and the spice blend.

• 2

  Slice the red bell pepper and red onion into thin strips.

• 3

  Heat 1 tsp of olive oil in a skillet over medium-high heat, then quickly sear the steak slices until just browned but not fully cooked, about 2-3 minutes. Remove from skillet.

• 4

  In the same skillet, add the remaining olive oil and sauté the bell pepper and onion until they become soft and slightly caramelized, about 4-5 minutes.

• 5

  Add the black beans to the vegetables and warm through. Return the steak to the skillet and stir together for 1-2 minutes to combine flavors.

• 6

  Place a whole wheat tortilla in a clean skillet over medium heat. Evenly distribute the steak, black bean, and vegetable mixture over half of the tortilla, then fold the tortilla over to create a quesadilla.

• 7

  Cook for 2-3 minutes per side until the tortilla is crispy and lightly browned. Repeat with the second tortilla.

• 8

  Cut the quesadillas into wedges and serve immediately.