Crispy Lean Steak and Black Bean Quesadillas with Fresh Pico de Gallo

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

Crispy Lean Steak and Black Bean Quesadillas with Fresh Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadillas with Fresh Pico de Gallo

Enjoy a vibrant quesadilla that pairs thinly sliced lean steak with hearty black beans, melted Monterey Jack cheese, and a burst of fresh pico de gallo. The combination of crisp edges and flavorful fillings creates a balanced meal with a satisfying crunch and a refreshing finish through the zesty pico de gallo.

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NUTRITION

528kcal
Protein
37.1g
Fat
18.7g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1/2 cup Black Beans (no salt added)

1 medium Whole Wheat Tortilla

0.5 oz Monterey Jack Cheese

1/2 cup Diced Tomatoes

2 tbsp Finely chopped Red Onion

1 tbsp Chopped Fresh Cilantro

1 small Diced Jalapeño

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the lean steak lightly with salt and pepper. Cook in the skillet for 2-3 minutes per side until medium-rare, then let it rest before thinly slicing.

  • 3

    In a bowl, combine the diced tomatoes, red onion, chopped cilantro, diced jalapeño, and lime juice to create a fresh pico de gallo. Mix well and set aside.

  • 4

    Lightly spread olive oil on one side of the whole wheat tortilla.

  • 5

    Layer the tortilla with sliced steak, black beans, and Monterey Jack cheese. Top with a spoonful of pico de gallo, reserving some for serving.

  • 6

    Fold the tortilla in half and return it to the skillet. Cook on each side for 2-3 minutes until the tortilla is crispy and the cheese has melted.

  • 7

    Remove from the skillet, slice into wedges, and serve warm with additional pico de gallo on the side.

Crispy Lean Steak and Black Bean Quesadillas with Fresh Pico de Gallo

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

Crispy Lean Steak and Black Bean Quesadillas with Fresh Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadillas with Fresh Pico de Gallo

Enjoy a vibrant quesadilla that pairs thinly sliced lean steak with hearty black beans, melted Monterey Jack cheese, and a burst of fresh pico de gallo. The combination of crisp edges and flavorful fillings creates a balanced meal with a satisfying crunch and a refreshing finish through the zesty pico de gallo.

NUTRITION

528kcal
Protein
37.1g
Fat
18.7g
Carbs
49.2g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1/2 cup Black Beans (no salt added)

1 medium Whole Wheat Tortilla

0.5 oz Monterey Jack Cheese

1/2 cup Diced Tomatoes

2 tbsp Finely chopped Red Onion

1 tbsp Chopped Fresh Cilantro

1 small Diced Jalapeño

1 tbsp Fresh Lime Juice

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat a non-stick skillet over medium heat.

  • 2

    Season the lean steak lightly with salt and pepper. Cook in the skillet for 2-3 minutes per side until medium-rare, then let it rest before thinly slicing.

  • 3

    In a bowl, combine the diced tomatoes, red onion, chopped cilantro, diced jalapeño, and lime juice to create a fresh pico de gallo. Mix well and set aside.

  • 4

    Lightly spread olive oil on one side of the whole wheat tortilla.

  • 5

    Layer the tortilla with sliced steak, black beans, and Monterey Jack cheese. Top with a spoonful of pico de gallo, reserving some for serving.

  • 6

    Fold the tortilla in half and return it to the skillet. Cook on each side for 2-3 minutes until the tortilla is crispy and the cheese has melted.

  • 7

    Remove from the skillet, slice into wedges, and serve warm with additional pico de gallo on the side.