YOUR SOLIN GENERATED RECIPE
Crispy Lean Steak and Black Bean Whole Wheat Quesadillas
A satisfying, protein-packed quesadilla featuring lean, crispy steak combined with hearty black beans, fresh red bell pepper and onion, all cuddled within a whole wheat tortilla. Perfectly balanced for a savory meal that delights your taste buds with every bite.
INGREDIENTS
4 oz Lean Steak
1/2 cup Black Beans
1 Whole Wheat Tortilla
1/4 cup diced Red Bell Pepper
1/4 cup diced Onion
Olive Oil Spray
Cumin, Salt, and Pepper to taste
PREPARATION
Pat the lean steak dry and season generously with cumin, salt, and pepper.
Heat a non-stick skillet over medium-high heat and lightly mist with olive oil spray.
Add the steak and cook for about 3-4 minutes per side until nicely seared and cooked to your desired doneness. Remove from skillet and let rest before thinly slicing.
In the same skillet, add the diced onion and red bell pepper. Sauté until softened, about 2-3 minutes.
Stir in the black beans and heat through, allowing the flavors to meld for about 2 minutes.
Place the whole wheat tortilla on a clean surface, layer the sliced steak evenly, then spread the bean and veggie mix on top.
Fold the tortilla in half and return it to the skillet over medium heat. Cook for about 2-3 minutes on each side until crisp and golden.
Remove from heat, slice into wedges, and serve warm.