YOUR SOLIN GENERATED RECIPE
Crispy Whole Wheat Steak and Loaded Veggie Quesadillas
Enjoy a vibrant and satisfying quesadilla that perfectly balances crispy seared lean steak with a melange of colorful veggies and a hint of melted low-fat cheese, all encased in a hearty whole wheat tortilla. The savory steak and fresh vegetables create a delightful texture, while the subtle crunch and warmth of the quesadilla make it a versatile dish for breakfast, lunch, or dinner.
INGREDIENTS
3 oz Lean Steak
1 Whole Wheat Tortilla
1/2 medium Bell Pepper (sliced)
1/4 medium Red Onion (sliced)
1 cup Spinach
1/4 cup Black Beans
1/4 cup Low-Fat Shredded Cheese
PREPARATION
Season the lean steak lightly with salt and pepper, then sear in a hot skillet over medium-high heat for about 3-4 minutes per side until just cooked and slightly crispy. Let rest and thinly slice.
While the steak rests, chop the bell pepper, red onion, and spinach. Rinse and drain the black beans.
Heat a non-stick skillet over medium heat. Place the whole wheat tortilla in the skillet and sprinkle half of the low-fat cheese evenly over one side.
Layer the sliced steak, mixed veggies, black beans, and remaining cheese on the tortilla. Fold the tortilla in half to form a quesadilla.
Cook for 2-3 minutes on each side until the tortilla is crisp and the cheese is melted inside. Cut into wedges and serve warm.