Lean Steak and Black Bean Quesadillas

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

Lean Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Black Bean Quesadillas

Savor the robust flavors of grilled lean steak paired with hearty black beans, melty low-fat cheese, and a medley of sautéed onions and bell peppers all tucked inside a warm whole wheat tortilla. This quesadilla is a versatile and balanced meal option that's perfect for breakfast, lunch, or dinner.

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NUTRITION

492kcal
Protein
42.6g
Fat
13.1g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1/2 cup Black Beans (rinsed)

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese

1/4 cup diced Onion

1/4 cup diced Bell Pepper

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Season the lean steak with salt and pepper and grill or pan-sear for about 3-4 minutes per side until medium-rare or desired doneness. Let it rest and then slice thinly.

  • 3

    In the same skillet, add the diced onions and bell peppers, and sauté until softened, about 3-4 minutes.

  • 4

    Stir in the rinsed black beans with the sautéed veggies and heat through for another 2 minutes.

  • 5

    Place the whole wheat tortilla in the skillet over low heat. Evenly sprinkle the low-fat cheddar cheese over half of the tortilla.

  • 6

    Arrange the sliced steak and the black bean mixture on top of the cheese. Fold the tortilla over to form a quesadilla.

  • 7

    Cook for another 2-3 minutes on each side, pressing gently, until the tortilla is golden and the cheese is melted.

  • 8

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

Lean Steak and Black Bean Quesadillas

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

Lean Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Black Bean Quesadillas

Savor the robust flavors of grilled lean steak paired with hearty black beans, melty low-fat cheese, and a medley of sautéed onions and bell peppers all tucked inside a warm whole wheat tortilla. This quesadilla is a versatile and balanced meal option that's perfect for breakfast, lunch, or dinner.

NUTRITION

492kcal
Protein
42.6g
Fat
13.1g
Carbs
46.8g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1/2 cup Black Beans (rinsed)

1 Whole Wheat Tortilla

1/4 cup Low-Fat Cheddar Cheese

1/4 cup diced Onion

1/4 cup diced Bell Pepper

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat a skillet over medium heat and lightly coat with olive oil cooking spray.

  • 2

    Season the lean steak with salt and pepper and grill or pan-sear for about 3-4 minutes per side until medium-rare or desired doneness. Let it rest and then slice thinly.

  • 3

    In the same skillet, add the diced onions and bell peppers, and sauté until softened, about 3-4 minutes.

  • 4

    Stir in the rinsed black beans with the sautéed veggies and heat through for another 2 minutes.

  • 5

    Place the whole wheat tortilla in the skillet over low heat. Evenly sprinkle the low-fat cheddar cheese over half of the tortilla.

  • 6

    Arrange the sliced steak and the black bean mixture on top of the cheese. Fold the tortilla over to form a quesadilla.

  • 7

    Cook for another 2-3 minutes on each side, pressing gently, until the tortilla is golden and the cheese is melted.

  • 8

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