Crispy Lean Steak and Black Bean Quesadilla

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

Crispy Lean Steak and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadilla

Savor a delightful blend of lean steak and hearty black beans enveloped in a whole wheat tortilla, enhanced with vibrant red bell peppers and onions. This quesadilla is lightly crisped to perfection for a satisfying crunch without compromising on flavor, making it an excellent choice for a balanced, protein-rich meal.

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NUTRITION

377kcal
Protein
36.5g
Fat
8g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak (Sirloin)

1/2 cup cooked Black Beans

1 Whole Wheat Tortilla (6-inch)

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

Olive Oil Spray

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PREPARATION

  • 1

    Thinly slice the lean steak into strips and season with salt, pepper, and your favorite spices.

  • 2

    In a non-stick skillet, lightly spray with olive oil and sauté the steak over medium-high heat until cooked through and slightly crispy, about 3-4 minutes per side.

  • 3

    Remove the steak and set aside. In the same skillet, add the chopped red bell pepper and red onion, sautéing until they are soft and slightly caramelized.

  • 4

    Return the steak to the skillet and add the black beans. Stir to combine and heat through for 1-2 minutes.

  • 5

    Lay the whole wheat tortilla flat and spread the steak, bean, and vegetable mixture evenly over one half.

  • 6

    Fold the tortilla over to form a quesadilla. Lightly spray the exterior with olive oil and toast in the skillet for 2-3 minutes on each side until the tortilla is crispy and lightly browned.

  • 7

    Slice into wedges and serve warm.

Crispy Lean Steak and Black Bean Quesadilla

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

Crispy Lean Steak and Black Bean Quesadilla

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadilla

Savor a delightful blend of lean steak and hearty black beans enveloped in a whole wheat tortilla, enhanced with vibrant red bell peppers and onions. This quesadilla is lightly crisped to perfection for a satisfying crunch without compromising on flavor, making it an excellent choice for a balanced, protein-rich meal.

NUTRITION

377kcal
Protein
36.5g
Fat
8g
Carbs
39.4g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak (Sirloin)

1/2 cup cooked Black Beans

1 Whole Wheat Tortilla (6-inch)

1/4 cup chopped Red Bell Pepper

1/4 cup chopped Red Onion

Olive Oil Spray

PREPARATION

  • 1

    Thinly slice the lean steak into strips and season with salt, pepper, and your favorite spices.

  • 2

    In a non-stick skillet, lightly spray with olive oil and sauté the steak over medium-high heat until cooked through and slightly crispy, about 3-4 minutes per side.

  • 3

    Remove the steak and set aside. In the same skillet, add the chopped red bell pepper and red onion, sautéing until they are soft and slightly caramelized.

  • 4

    Return the steak to the skillet and add the black beans. Stir to combine and heat through for 1-2 minutes.

  • 5

    Lay the whole wheat tortilla flat and spread the steak, bean, and vegetable mixture evenly over one half.

  • 6

    Fold the tortilla over to form a quesadilla. Lightly spray the exterior with olive oil and toast in the skillet for 2-3 minutes on each side until the tortilla is crispy and lightly browned.

  • 7

    Slice into wedges and serve warm.