Crispy Lean Steak and Roasted Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Roasted Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Roasted Veggie Whole Wheat Quesadillas

Savor a balanced fusion of crispy lean steak, roasted bell peppers, zucchini, and red onion tucked inside a whole wheat tortilla. This quesadilla boasts a delightful combination of textures and flavors, perfect for a nourishing and energizing meal.

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NUTRITION

355kcal
Protein
34.8g
Fat
12.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, season the lean steak with salt and pepper. Heat a grill pan over medium-high heat and sear the steak for about 3-4 minutes per side until it develops a crispy exterior and reaches your desired doneness.

  • 5

    Let the steak rest for a few minutes before slicing it thinly.

  • 6

    Place the whole wheat tortilla on a preheated skillet, layer the roasted vegetables and sliced steak evenly on one half, then fold the tortilla over.

  • 7

    Cook the quesadilla on the skillet for an additional 2-3 minutes per side until the tortilla is crispy and golden.

  • 8

    Slice into wedges and serve immediately.

Crispy Lean Steak and Roasted Veggie Whole Wheat Quesadillas

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

Crispy Lean Steak and Roasted Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Roasted Veggie Whole Wheat Quesadillas

Savor a balanced fusion of crispy lean steak, roasted bell peppers, zucchini, and red onion tucked inside a whole wheat tortilla. This quesadilla boasts a delightful combination of textures and flavors, perfect for a nourishing and energizing meal.

NUTRITION

355kcal
Protein
34.8g
Fat
12.5g
Carbs
34g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla

1/2 cup Mixed Bell Peppers

1/2 cup Zucchini

1/4 cup Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Preheat your oven to 425°F.

  • 2

    Toss the chopped bell peppers, zucchini, and red onion with olive oil, salt, and pepper on a baking sheet.

  • 3

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 4

    Meanwhile, season the lean steak with salt and pepper. Heat a grill pan over medium-high heat and sear the steak for about 3-4 minutes per side until it develops a crispy exterior and reaches your desired doneness.

  • 5

    Let the steak rest for a few minutes before slicing it thinly.

  • 6

    Place the whole wheat tortilla on a preheated skillet, layer the roasted vegetables and sliced steak evenly on one half, then fold the tortilla over.

  • 7

    Cook the quesadilla on the skillet for an additional 2-3 minutes per side until the tortilla is crispy and golden.

  • 8

    Slice into wedges and serve immediately.