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.

Crispy Lean Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadillas

Enjoy a vibrant fusion of lean steak and hearty black beans nestled in a crispy whole wheat tortilla, accented by melted reduced-fat cheese and a splash of spice. This dish infuses bold flavors with a balanced nutritional profile, offering a satisfying blend of protein, fiber, and a crunchy texture that's perfect for any meal.

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NUTRITION

475kcal
Protein
41.3g
Fat
13g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 whole Wheat Tortilla

1/2 cup Black Beans (drained)

1/4 cup Reduced-Fat Shredded Cheese

1/4 cup Diced Red Bell Pepper

1 tsp Spice Blend (Cumin, Chili Powder, Salt, Pepper)

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PREPARATION

  • 1

    Preheat a nonstick skillet over medium-high heat and lightly coat with cooking spray.

  • 2

    Season the lean flank steak with the spice blend, pressing lightly to adhere the spices.

  • 3

    Sear the steak in the hot skillet for about 2-3 minutes per side until it reaches your desired level of doneness; remove and let it rest for a few minutes before slicing thinly.

  • 4

    In the same skillet, add the diced red bell pepper and heat for about 1 minute until slightly softened.

  • 5

    Place the whole wheat tortilla on the skillet over medium heat. Evenly spread the black beans over one half of the tortilla.

  • 6

    Layer the sliced steak, sautéed red bell pepper, and sprinkle the reduced-fat shredded cheese on top of the beans.

  • 7

    Fold the tortilla over to create a half-moon shape. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 8

    Remove from the skillet, slice into wedges, and serve warm.

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.

Crispy Lean Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadillas

Enjoy a vibrant fusion of lean steak and hearty black beans nestled in a crispy whole wheat tortilla, accented by melted reduced-fat cheese and a splash of spice. This dish infuses bold flavors with a balanced nutritional profile, offering a satisfying blend of protein, fiber, and a crunchy texture that's perfect for any meal.

NUTRITION

475kcal
Protein
41.3g
Fat
13g
Carbs
44g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1 whole Wheat Tortilla

1/2 cup Black Beans (drained)

1/4 cup Reduced-Fat Shredded Cheese

1/4 cup Diced Red Bell Pepper

1 tsp Spice Blend (Cumin, Chili Powder, Salt, Pepper)

PREPARATION

  • 1

    Preheat a nonstick skillet over medium-high heat and lightly coat with cooking spray.

  • 2

    Season the lean flank steak with the spice blend, pressing lightly to adhere the spices.

  • 3

    Sear the steak in the hot skillet for about 2-3 minutes per side until it reaches your desired level of doneness; remove and let it rest for a few minutes before slicing thinly.

  • 4

    In the same skillet, add the diced red bell pepper and heat for about 1 minute until slightly softened.

  • 5

    Place the whole wheat tortilla on the skillet over medium heat. Evenly spread the black beans over one half of the tortilla.

  • 6

    Layer the sliced steak, sautéed red bell pepper, and sprinkle the reduced-fat shredded cheese on top of the beans.

  • 7

    Fold the tortilla over to create a half-moon shape. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 8

    Remove from the skillet, slice into wedges, and serve warm.