Lean Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

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

Lean Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

Savor the dynamic flavors of tender lean steak paired with a colorful medley of sautéed bell peppers, onions, and spinach, all hugged by a crispy whole wheat tortilla and a hint of melty reduced-fat cheese. A balanced dish that's perfectly satisfying for breakfast, lunch, or dinner.

Try 7 days free, then $12.99 / mo.

NUTRITION

437kcal
Protein
36.9g
Fat
18.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 Whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

½ cup Mixed Bell Peppers

2 medium slices Red Onion

1 cup Baby Spinach

1 tsp Olive Oil

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Season the lean flank steak with salt and pepper.

  • 2

    Heat a grill pan over medium-high heat and cook the steak for about 3-4 minutes per side until desired doneness is reached. Let rest for a few minutes and slice thinly.

  • 3

    In a non-stick skillet, heat olive oil over medium heat. Sauté mixed bell peppers, red onion slices, and baby spinach until slightly softened, about 3-4 minutes.

  • 4

    Place the whole wheat tortilla on a clean skillet over medium heat. Spread the sautéed veggies over half of the tortilla.

  • 5

    Layer the sliced steak and sprinkle the reduced-fat cheddar cheese on top of the veggies.

  • 6

    Fold the tortilla in half and press gently, cooking until it's crispy and the cheese has melted, about 2-3 minutes per side.

  • 7

    Slice the quesadilla into wedges and serve warm.

Lean Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

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

Lean Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Loaded Veggie Crispy Whole Wheat Quesadillas

Savor the dynamic flavors of tender lean steak paired with a colorful medley of sautéed bell peppers, onions, and spinach, all hugged by a crispy whole wheat tortilla and a hint of melty reduced-fat cheese. A balanced dish that's perfectly satisfying for breakfast, lunch, or dinner.

NUTRITION

437kcal
Protein
36.9g
Fat
18.6g
Carbs
23.4g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Flank Steak

1 Whole Wheat Tortilla

1 oz Reduced-Fat Cheddar Cheese

½ cup Mixed Bell Peppers

2 medium slices Red Onion

1 cup Baby Spinach

1 tsp Olive Oil

PREPARATION

  • 1

    Season the lean flank steak with salt and pepper.

  • 2

    Heat a grill pan over medium-high heat and cook the steak for about 3-4 minutes per side until desired doneness is reached. Let rest for a few minutes and slice thinly.

  • 3

    In a non-stick skillet, heat olive oil over medium heat. Sauté mixed bell peppers, red onion slices, and baby spinach until slightly softened, about 3-4 minutes.

  • 4

    Place the whole wheat tortilla on a clean skillet over medium heat. Spread the sautéed veggies over half of the tortilla.

  • 5

    Layer the sliced steak and sprinkle the reduced-fat cheddar cheese on top of the veggies.

  • 6

    Fold the tortilla in half and press gently, cooking until it's crispy and the cheese has melted, about 2-3 minutes per side.

  • 7

    Slice the quesadilla into wedges and serve warm.