Name: Crispy Whole Wheat Steak and Black Bean Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 4 oz Lean Steak; 1 Whole Wheat Tortilla; 1/2 cup Black Beans; 1/4 medium Bell Pepper; 1/4 small Red Onion; 2 tbsp Reduced Fat Cheese; 1 tsp Olive Oil; Seasonings (Salt, Pepper, Cumin) to taste

Crispy Whole Wheat Steak and Black Bean Quesadillas

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

YOUR SOLIN GENERATED RECIPE

Crispy Whole Wheat Steak and Black Bean Quesadillas

Savor the delightful mix of tender lean steak and hearty black beans tucked inside a crispy whole wheat tortilla. This quesadilla brings together savory spices, a medley of bell pepper and red onion, and a hint of melty light cheese for a balanced and satisfying meal.

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NUTRITION

Protein

41.4g

Fat

19.1g

Carbs

47.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Black Beans

1/4 medium Bell Pepper

1/4 small Red Onion

2 tbsp Reduced Fat Cheese

1 tsp Olive Oil

Seasonings (Salt, Pepper, Cumin) to taste

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PREPARATION

1
Thinly slice the lean steak into bite-sized strips. Season with salt, pepper, and cumin.
2
Heat the olive oil in a skillet over medium-high heat. Sauté the steak strips until browned and just cooked through, about 3-4 minutes. Remove from the skillet and set aside.
3
In the same skillet, add the sliced red onion and diced bell pepper. Sauté until slightly softened, about 2-3 minutes.
4
Add the black beans to the vegetables to warm them up and season lightly.
5
Place the whole wheat tortilla in the skillet, then evenly spread the steak, vegetable mixture, and top with reduced fat cheese over half of the tortilla.
6
Fold the tortilla over to form a quesadilla and cook for another 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.
7
Remove from the skillet, slice into wedges, and serve hot.