Crispy Lean Steak and Black Bean Quesadillas

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

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadillas

Savor the combination of lean grilled steak and hearty black beans, tucked into a whole wheat tortilla with a touch of melty reduced-fat cheese. This crispy quesadilla is perfectly balanced, offering a satisfying crunch with every bite while delivering a protein-packed meal to fuel your day.

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NUTRITION

404kcal
Protein
40.9g
Fat
9.1g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1/2 cup Black Beans (rinsed and drained)

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheese

1/4 medium Red Bell Pepper, diced

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Season the lean steak with salt and pepper.

  • 2

    Grill the steak for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. Let it rest for a few minutes before slicing thinly.

  • 3

    In the same skillet, warm the black beans along with diced red bell pepper for 2-3 minutes until slightly softened.

  • 4

    Place the whole wheat tortilla in a clean skillet over medium heat. Sprinkle half of the reduced-fat cheese on one half of the tortilla.

  • 5

    Layer the crisp, sliced steak and the warmed black bean mixture on top of the cheese. Sprinkle the remaining cheese over the filling and fold the tortilla in half.

  • 6

    Cook the quesadilla for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from the skillet, cut into wedges, and serve while warm.

Crispy Lean Steak and Black Bean Quesadillas

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

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadillas

Savor the combination of lean grilled steak and hearty black beans, tucked into a whole wheat tortilla with a touch of melty reduced-fat cheese. This crispy quesadilla is perfectly balanced, offering a satisfying crunch with every bite while delivering a protein-packed meal to fuel your day.

NUTRITION

404kcal
Protein
40.9g
Fat
9.1g
Carbs
42g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1/2 cup Black Beans (rinsed and drained)

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheese

1/4 medium Red Bell Pepper, diced

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a skillet over medium-high heat. Season the lean steak with salt and pepper.

  • 2

    Grill the steak for about 3-4 minutes per side for medium-rare, or adjust the cooking time to your preferred doneness. Let it rest for a few minutes before slicing thinly.

  • 3

    In the same skillet, warm the black beans along with diced red bell pepper for 2-3 minutes until slightly softened.

  • 4

    Place the whole wheat tortilla in a clean skillet over medium heat. Sprinkle half of the reduced-fat cheese on one half of the tortilla.

  • 5

    Layer the crisp, sliced steak and the warmed black bean mixture on top of the cheese. Sprinkle the remaining cheese over the filling and fold the tortilla in half.

  • 6

    Cook the quesadilla for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 7

    Remove from the skillet, cut into wedges, and serve while warm.