YOUR SOLIN GENERATED RECIPE
Crispy Lean Steak and Roasted Veggie Quesadillas
Savor a delectable fusion of lean steak, roasted bell peppers, onions, and black beans snugly held between crispy whole wheat tortillas and melted low-fat cheese. This dish artfully balances robust flavor with clean ingredients to fuel your day!
INGREDIENTS
3 oz Lean Steak (Top Sirloin)
2 Whole Wheat Tortillas
1 oz Low-Fat Shredded Cheese
1/4 cup Black Beans (canned, drained)
1/4 cup Red Bell Pepper
1/4 cup Yellow Bell Pepper
1/4 cup Red Onion
1/4 cup Zucchini
1 tsp Olive Oil
1/2 tsp Cumin
Salt and Black Pepper to taste
PREPARATION
Preheat a non-stick skillet over medium-high heat.
Slice the lean steak thinly and season with salt, black pepper, and cumin.
Drizzle olive oil into the skillet and quickly sear the steak slices until browned and just cooked through, about 2-3 minutes per side. Transfer steak to a plate.
In the same skillet, add the chopped red and yellow bell peppers, red onion, and zucchini. Sauté for 3-4 minutes until they begin to soften.
Add the black beans to the veggies and stir gently to combine. Cook for another minute to heat through.
Place a whole wheat tortilla in a clean skillet over medium heat. Evenly sprinkle half of the low-fat cheese over the tortilla, then layer the steak and roasted veggies evenly over it.
Top with a little more cheese if desired, then cover with the second tortilla.
Cook the quesadilla for 2-3 minutes until the bottom tortilla is crispy and golden. Carefully flip and cook for an additional 2-3 minutes until the cheese is melted and both sides are crisp.
Remove from the skillet, slice into wedges, and serve warm.