Crispy Steak and Loaded Veggie Quesadillas

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

Crispy Steak and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Loaded Veggie Quesadillas

Enjoy a savory take on quesadillas featuring tender, crispy steak paired with a colorful medley of sautéed veggies and a touch of melty low-fat cheese, all encased in a wholesome whole wheat tortilla. This versatile dish is perfect for breakfast, lunch, or dinner when you're craving a satisfying meal packed with protein and flavor.

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NUTRITION

438kcal
Protein
35.5g
Fat
14.5g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla (60g)

1/4 cup Black Beans

1/4 cup Bell Peppers

1/4 cup Red Onion

1/4 cup Low-Fat Cheddar Cheese

1/2 cup Fresh Spinach

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PREPARATION

  • 1

    Season the steak with salt and pepper. Grill or sear in a hot pan until cooked to your preferred doneness. Rest the steak for a few minutes before slicing thinly.

  • 2

    In a separate pan, lightly sauté the bell peppers, red onion, and fresh spinach until just tender, adding a pinch of salt to taste.

  • 3

    Warm the whole wheat tortilla in a dry skillet over medium heat. Spread the black beans evenly over half of the tortilla.

  • 4

    Layer the sliced steak and sautéed veggies on top of the beans. Sprinkle the low-fat cheddar cheese over the filling.

  • 5

    Fold the tortilla over to enclose the filling and press gently.

  • 6

    Cook the quesadilla on the skillet for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.

  • 7

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

Crispy Steak and Loaded Veggie Quesadillas

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

Crispy Steak and Loaded Veggie Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Loaded Veggie Quesadillas

Enjoy a savory take on quesadillas featuring tender, crispy steak paired with a colorful medley of sautéed veggies and a touch of melty low-fat cheese, all encased in a wholesome whole wheat tortilla. This versatile dish is perfect for breakfast, lunch, or dinner when you're craving a satisfying meal packed with protein and flavor.

NUTRITION

438kcal
Protein
35.5g
Fat
14.5g
Carbs
36.5g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla (60g)

1/4 cup Black Beans

1/4 cup Bell Peppers

1/4 cup Red Onion

1/4 cup Low-Fat Cheddar Cheese

1/2 cup Fresh Spinach

PREPARATION

  • 1

    Season the steak with salt and pepper. Grill or sear in a hot pan until cooked to your preferred doneness. Rest the steak for a few minutes before slicing thinly.

  • 2

    In a separate pan, lightly sauté the bell peppers, red onion, and fresh spinach until just tender, adding a pinch of salt to taste.

  • 3

    Warm the whole wheat tortilla in a dry skillet over medium heat. Spread the black beans evenly over half of the tortilla.

  • 4

    Layer the sliced steak and sautéed veggies on top of the beans. Sprinkle the low-fat cheddar cheese over the filling.

  • 5

    Fold the tortilla over to enclose the filling and press gently.

  • 6

    Cook the quesadilla on the skillet for 2-3 minutes on each side, or until the tortilla is crispy and the cheese is melted.

  • 7

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