Crispy Whole Wheat Steak and Roasted Veggie Quesadillas

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

Crispy Whole Wheat Steak and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Roasted Veggie Quesadillas

Savor a delightful twist on a classic quesadilla featuring tender, grilled flank steak nestled between crispy whole wheat tortillas. Loaded with roasted bell peppers, red onions, and vibrant spinach, and enhanced with a sprinkle of low-fat cheddar cheese, this dish delivers a balanced blend of textures and flavors that's perfect any time of day.

Try 7 days free, then $12.99 / mo.

NUTRITION

443kcal
Protein
35.1g
Fat
18.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Whole Wheat Tortilla

3 ounces Flank Steak

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup Baby Spinach

1/4 cup shredded Low-Fat Cheddar Cheese

1 teaspoon Olive Oil

Salt and Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the veggies.

  • 2

    Slice the red bell pepper and red onion into thin strips. Toss them along with baby spinach in olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables for about 12-15 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the flank steak with salt and pepper. Grill or pan-sear the steak over medium-high heat for about 3-4 minutes per side until your desired doneness is reached. Let rest, then thinly slice.

  • 5

    Lay out the whole wheat tortilla and evenly spread the roasted veggies over half of it. Layer the sliced steak on top and sprinkle with low-fat cheddar cheese.

  • 6

    Fold the tortilla in half to form a quesadilla. Heat a non-stick skillet over medium heat, and cook the quesadilla for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 7

    Slice the quesadilla into wedges and serve immediately.

Crispy Whole Wheat Steak and Roasted Veggie Quesadillas

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

Crispy Whole Wheat Steak and Roasted Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Roasted Veggie Quesadillas

Savor a delightful twist on a classic quesadilla featuring tender, grilled flank steak nestled between crispy whole wheat tortillas. Loaded with roasted bell peppers, red onions, and vibrant spinach, and enhanced with a sprinkle of low-fat cheddar cheese, this dish delivers a balanced blend of textures and flavors that's perfect any time of day.

NUTRITION

443kcal
Protein
35.1g
Fat
18.5g
Carbs
29.5g

SERVINGS

1 serving

INGREDIENTS

1 medium Whole Wheat Tortilla

3 ounces Flank Steak

1/2 cup sliced Red Bell Pepper

1/4 cup sliced Red Onion

1/2 cup Baby Spinach

1/4 cup shredded Low-Fat Cheddar Cheese

1 teaspoon Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat your oven to 425°F to roast the veggies.

  • 2

    Slice the red bell pepper and red onion into thin strips. Toss them along with baby spinach in olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables for about 12-15 minutes until tender and slightly charred.

  • 4

    Meanwhile, season the flank steak with salt and pepper. Grill or pan-sear the steak over medium-high heat for about 3-4 minutes per side until your desired doneness is reached. Let rest, then thinly slice.

  • 5

    Lay out the whole wheat tortilla and evenly spread the roasted veggies over half of it. Layer the sliced steak on top and sprinkle with low-fat cheddar cheese.

  • 6

    Fold the tortilla in half to form a quesadilla. Heat a non-stick skillet over medium heat, and cook the quesadilla for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 7

    Slice the quesadilla into wedges and serve immediately.