Lean Steak and Black Bean Crispy Quesadillas

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

Lean Steak and Black Bean Crispy Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Black Bean Crispy Quesadillas

Enjoy a vibrant and hearty quesadilla that marries lean, tender steak with protein-packed black beans nestled between crispy whole wheat tortillas. Bell peppers and onions lend a sweet crunch, while a hint of cumin and chili brings a burst of flavor. This dish is both satisfying and balanced, perfectly suited for a nutritious breakfast, lunch, or dinner.

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NUTRITION

500kcal
Protein
38.7g
Fat
13.2g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1/2 cup Canned Black Beans, rinsed

1 medium Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1 small Yellow Onion

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

Salt and Black Pepper to taste

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PREPARATION

  • 1

    Thinly slice the lean steak against the grain and season with salt, pepper, ground cumin, and chili powder.

  • 2

    In a skillet over medium-high heat, add olive oil and sauté sliced onions and red bell pepper until soft and slightly caramelized, about 4-5 minutes.

  • 3

    Add the seasoned steak to the skillet and cook until browned and slightly charred, about 3-4 minutes per side. Remove from heat.

  • 4

    In a separate bowl, lightly mash the black beans with a fork, leaving some whole for texture.

  • 5

    Lay the whole wheat tortilla on a flat surface. Spread the mashed black beans evenly, then layer the cooked steak and sautéed vegetables over the beans.

  • 6

    Fold the tortilla in half to form a quesadilla.

  • 7

    Heat a clean non-stick skillet over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until crispy and golden.

  • 8

    Remove from heat, cut into wedges, and serve immediately.

Lean Steak and Black Bean Crispy Quesadillas

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

Lean Steak and Black Bean Crispy Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Black Bean Crispy Quesadillas

Enjoy a vibrant and hearty quesadilla that marries lean, tender steak with protein-packed black beans nestled between crispy whole wheat tortillas. Bell peppers and onions lend a sweet crunch, while a hint of cumin and chili brings a burst of flavor. This dish is both satisfying and balanced, perfectly suited for a nutritious breakfast, lunch, or dinner.

NUTRITION

500kcal
Protein
38.7g
Fat
13.2g
Carbs
59.1g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1/2 cup Canned Black Beans, rinsed

1 medium Whole Wheat Tortilla

1/2 medium Red Bell Pepper

1 small Yellow Onion

1 tsp Olive Oil

1/2 tsp Ground Cumin

1/2 tsp Chili Powder

Salt and Black Pepper to taste

PREPARATION

  • 1

    Thinly slice the lean steak against the grain and season with salt, pepper, ground cumin, and chili powder.

  • 2

    In a skillet over medium-high heat, add olive oil and sauté sliced onions and red bell pepper until soft and slightly caramelized, about 4-5 minutes.

  • 3

    Add the seasoned steak to the skillet and cook until browned and slightly charred, about 3-4 minutes per side. Remove from heat.

  • 4

    In a separate bowl, lightly mash the black beans with a fork, leaving some whole for texture.

  • 5

    Lay the whole wheat tortilla on a flat surface. Spread the mashed black beans evenly, then layer the cooked steak and sautéed vegetables over the beans.

  • 6

    Fold the tortilla in half to form a quesadilla.

  • 7

    Heat a clean non-stick skillet over medium heat. Place the quesadilla in the skillet and cook for 2-3 minutes on each side until crispy and golden.

  • 8

    Remove from heat, cut into wedges, and serve immediately.