Crispy Steak and Black Bean Quesadillas

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

Crispy Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Black Bean Quesadillas

Savor the robust flavors of tender, seared flank steak paired with hearty black beans and vibrant bell peppers and onions, melded together with a sprinkle of melty low-fat cheese in a crispy whole wheat tortilla. This quesadilla strikes the perfect balance between protein and flavor, ideal for any meal of the day.

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NUTRITION

467kcal
Protein
36g
Fat
17.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1/4 cup Canned Black Beans (rinsed)

1 Whole Wheat Tortilla (8 inch)

1/4 cup Low-Fat Shredded Cheese

1/4 cup Diced Red Bell Pepper

1/8 cup Diced Red Onion

1 tsp Olive Oil

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PREPARATION

  • 1

    Season the flank steak on both sides with salt, pepper, and your choice of spices.

  • 2

    Heat a skillet over medium-high heat and add olive oil.

  • 3

    Sear the steak for about 3-4 minutes per side until cooked to your desired doneness. Remove from heat and let rest, then thinly slice against the grain.

  • 4

    In the same skillet, add diced red bell pepper and red onion. Sauté for 2-3 minutes until they start to soften.

  • 5

    Add the rinsed black beans to the veggies and warm for an additional minute.

  • 6

    Place the whole wheat tortilla in the skillet over medium heat. Evenly spread the veggie and bean mixture over half of the tortilla.

  • 7

    Layer the sliced steak on top of the mixture and sprinkle with shredded low-fat cheese.

  • 8

    Fold the tortilla in half and press down lightly. Cook for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 9

    Remove from skillet, slice into wedges, and serve hot.

Crispy Steak and Black Bean Quesadillas

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

Crispy Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Black Bean Quesadillas

Savor the robust flavors of tender, seared flank steak paired with hearty black beans and vibrant bell peppers and onions, melded together with a sprinkle of melty low-fat cheese in a crispy whole wheat tortilla. This quesadilla strikes the perfect balance between protein and flavor, ideal for any meal of the day.

NUTRITION

467kcal
Protein
36g
Fat
17.6g
Carbs
36g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1/4 cup Canned Black Beans (rinsed)

1 Whole Wheat Tortilla (8 inch)

1/4 cup Low-Fat Shredded Cheese

1/4 cup Diced Red Bell Pepper

1/8 cup Diced Red Onion

1 tsp Olive Oil

PREPARATION

  • 1

    Season the flank steak on both sides with salt, pepper, and your choice of spices.

  • 2

    Heat a skillet over medium-high heat and add olive oil.

  • 3

    Sear the steak for about 3-4 minutes per side until cooked to your desired doneness. Remove from heat and let rest, then thinly slice against the grain.

  • 4

    In the same skillet, add diced red bell pepper and red onion. Sauté for 2-3 minutes until they start to soften.

  • 5

    Add the rinsed black beans to the veggies and warm for an additional minute.

  • 6

    Place the whole wheat tortilla in the skillet over medium heat. Evenly spread the veggie and bean mixture over half of the tortilla.

  • 7

    Layer the sliced steak on top of the mixture and sprinkle with shredded low-fat cheese.

  • 8

    Fold the tortilla in half and press down lightly. Cook for 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 9

    Remove from skillet, slice into wedges, and serve hot.