Crispy Lean Steak and Black Bean Quesadillas

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

Crispy Lean Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadillas

Savor the fusion of tender, lean steak paired with hearty black beans and melted reduced-fat cheese sandwiched between warm, whole wheat tortillas. This dish bursts with vibrant red bell pepper and zesty seasonings, offering a satisfying crunch with every bite. Perfectly balanced for a light yet protein-packed meal any time of day.

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NUTRITION

505kcal
Protein
43.2g
Fat
13.7g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1/2 cup Black Beans (canned, low sodium)

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Shredded Cheddar Cheese

1/2 medium Red Bell Pepper

1/2 small Onion

Olive Oil Spray

1/2 tsp Cumin

Salt and Pepper

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PREPARATION

  • 1

    Thinly slice the lean steak into strips and season with salt, pepper, and cumin.

  • 2

    Dice the red bell pepper and onion.

  • 3

    Lightly spray a skillet with olive oil spray and heat over medium-high heat.

  • 4

    Sauté the steak strips for about 2-3 minutes until browned but still slightly pink in the center.

  • 5

    Add the diced red bell pepper and onion and cook for an additional 2 minutes until softened.

  • 6

    Stir in the black beans to warm through, then remove the mixture from the skillet.

  • 7

    Place the whole wheat tortilla in a clean skillet over medium heat. Spread the steak and bean mixture evenly over half of the tortilla.

  • 8

    Sprinkle the reduced-fat cheese on top of the filling.

  • 9

    Fold the tortilla to enclose the filling and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 10

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

Crispy Lean Steak and Black Bean Quesadillas

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

Crispy Lean Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadillas

Savor the fusion of tender, lean steak paired with hearty black beans and melted reduced-fat cheese sandwiched between warm, whole wheat tortillas. This dish bursts with vibrant red bell pepper and zesty seasonings, offering a satisfying crunch with every bite. Perfectly balanced for a light yet protein-packed meal any time of day.

NUTRITION

505kcal
Protein
43.2g
Fat
13.7g
Carbs
50.6g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Steak

1/2 cup Black Beans (canned, low sodium)

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Shredded Cheddar Cheese

1/2 medium Red Bell Pepper

1/2 small Onion

Olive Oil Spray

1/2 tsp Cumin

Salt and Pepper

PREPARATION

  • 1

    Thinly slice the lean steak into strips and season with salt, pepper, and cumin.

  • 2

    Dice the red bell pepper and onion.

  • 3

    Lightly spray a skillet with olive oil spray and heat over medium-high heat.

  • 4

    Sauté the steak strips for about 2-3 minutes until browned but still slightly pink in the center.

  • 5

    Add the diced red bell pepper and onion and cook for an additional 2 minutes until softened.

  • 6

    Stir in the black beans to warm through, then remove the mixture from the skillet.

  • 7

    Place the whole wheat tortilla in a clean skillet over medium heat. Spread the steak and bean mixture evenly over half of the tortilla.

  • 8

    Sprinkle the reduced-fat cheese on top of the filling.

  • 9

    Fold the tortilla to enclose the filling and cook for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 10

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