Name: Crispy Lean Steak and Black Bean Quesadillas
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 3 oz Flank Steak; 1/4 cup Canned Black Beans; 2 Whole Wheat Tortillas; 1/4 cup Reduced-Fat Shredded Cheddar Cheese; 1 spritz Olive Oil Cooking Spray; 1/4 cup Diced Red Bell Pepper

Crispy Lean 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 Lean Steak and Black Bean Quesadillas

Enjoy these crispy quesadillas packed with lean flank steak, hearty black beans, and a hint of red bell pepper, all layered between whole wheat tortillas and melted reduced-fat cheddar cheese. A satisfying meal with balanced macros that's perfect for breakfast, lunch, or dinner.

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NUTRITION

Protein

41.8g

Fat

10.6g

Carbs

53.3g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1/4 cup Canned Black Beans

2 Whole Wheat Tortillas

1/4 cup Reduced-Fat Shredded Cheddar Cheese

1 spritz Olive Oil Cooking Spray

1/4 cup Diced Red Bell Pepper

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PREPARATION

1
Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil spray.
2
Season the flank steak with your preferred spices. Sear the steak for about 2-3 minutes per side until it reaches medium-rare, then let it rest and slice thinly.
3
Warm the tortillas in a separate pan or microwave for easier folding.
4
On one tortilla, spread the sliced steak evenly, then add the black beans, diced red bell pepper, and sprinkle the reduced-fat cheese on top.
5
Top with the second tortilla and place the quesadilla back into the skillet on medium heat. Cook for about 2-3 minutes per side, pressing gently with a spatula until the tortillas are crispy and the cheese melts.
6
Once done, remove from heat, let it cool for a minute, then cut into wedges and serve.