Lean Steak and Black Bean Whole Wheat Crispy Quesadillas

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

Lean Steak and Black Bean Whole Wheat Crispy Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Black Bean Whole Wheat Crispy Quesadillas

Enjoy a satisfying and balanced quesadilla filled with lean steak, hearty black beans, vibrant peppers and onions, and a touch of low-fat cheese, all nestled in wholesome whole wheat tortillas and crisped to perfection. This recipe provides a delicious mix of protein, fiber, and complex carbs to fuel your day.

Try 7 days free, then $12.99 / mo.

NUTRITION

510kcal
Protein
46g
Fat
17g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

0.75 cup Black Beans (cooked, no salt)

2 small Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheese

1 cup Mixed Bell Peppers & Onions

1 tsp Olive Oil

Salt & Pepper to taste

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Thinly slice the lean steak into bite-sized pieces and season with salt and pepper.

  • 2

    Heat a teaspoon of olive oil in a skillet over medium-high heat. Sauté the steak slices until browned and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.

  • 3

    In the same skillet, add the mixed bell peppers and onions. Sauté for 3-4 minutes until soft and slightly caramelized.

  • 4

    Add the black beans to the skillet along with the cooked steak, stirring gently to combine and heat through.

  • 5

    Lay out the whole wheat tortillas. Evenly distribute the steak, bean, and veggie mixture onto one half of each tortilla. Sprinkle with low-fat shredded cheese.

  • 6

    Fold the tortillas over the filling to form a half-moon shape.

  • 7

    Wipe the skillet clean and lightly reheat it over medium heat. Cook each quesadilla for 2-3 minutes per side until the tortillas are crisp and the cheese is melted.

  • 8

    Remove from heat, slice into wedges, and serve warm.

Lean Steak and Black Bean Whole Wheat Crispy Quesadillas

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

Lean Steak and Black Bean Whole Wheat Crispy Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Black Bean Whole Wheat Crispy Quesadillas

Enjoy a satisfying and balanced quesadilla filled with lean steak, hearty black beans, vibrant peppers and onions, and a touch of low-fat cheese, all nestled in wholesome whole wheat tortillas and crisped to perfection. This recipe provides a delicious mix of protein, fiber, and complex carbs to fuel your day.

NUTRITION

510kcal
Protein
46g
Fat
17g
Carbs
45g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

0.75 cup Black Beans (cooked, no salt)

2 small Whole Wheat Tortillas

1/4 cup Low-Fat Shredded Cheese

1 cup Mixed Bell Peppers & Onions

1 tsp Olive Oil

Salt & Pepper to taste

PREPARATION

  • 1

    Thinly slice the lean steak into bite-sized pieces and season with salt and pepper.

  • 2

    Heat a teaspoon of olive oil in a skillet over medium-high heat. Sauté the steak slices until browned and cooked through, about 3-4 minutes per side. Remove from the skillet and set aside.

  • 3

    In the same skillet, add the mixed bell peppers and onions. Sauté for 3-4 minutes until soft and slightly caramelized.

  • 4

    Add the black beans to the skillet along with the cooked steak, stirring gently to combine and heat through.

  • 5

    Lay out the whole wheat tortillas. Evenly distribute the steak, bean, and veggie mixture onto one half of each tortilla. Sprinkle with low-fat shredded cheese.

  • 6

    Fold the tortillas over the filling to form a half-moon shape.

  • 7

    Wipe the skillet clean and lightly reheat it over medium heat. Cook each quesadilla for 2-3 minutes per side until the tortillas are crisp and the cheese is melted.

  • 8

    Remove from heat, slice into wedges, and serve warm.