Crispy Steak and Black Bean Quesadillas with Fresh Pico

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

Crispy Steak and Black Bean Quesadillas with Fresh Pico

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Black Bean Quesadillas with Fresh Pico

Savor the delicious fusion of tender, crispy steak paired with hearty black beans and melty reduced-fat cheddar, all tucked inside a whole wheat tortilla. Finished with a vibrant, fresh pico de gallo, this quesadilla offers a perfect balance of protein and comfort, whether for a satisfying breakfast, lunch, or dinner.

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NUTRITION

475kcal
Protein
40.5g
Fat
19g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

1/4 cup Black Beans (canned, no salt added)

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup Fresh Pico de Gallo

Olive Oil Cooking Spray

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil spray.

  • 2

    Season the steak with salt and pepper. Sear the steak for about 3-4 minutes per side for medium-rare or as desired, then remove and let it rest before slicing thinly.

  • 3

    In the same skillet, warm the whole wheat tortilla for about 30 seconds on each side, just until pliable.

  • 4

    Sprinkle half of the reduced-fat cheddar cheese evenly over one half of the tortilla. Add the sliced steak, black beans, and a drizzle of fresh pico de gallo.

  • 5

    Sprinkle the remaining cheese on top and fold the tortilla in half to cover the fillings.

  • 6

    Return the quesadilla to the skillet and cook over medium heat for 2-3 minutes per side until golden and crispy, pressing gently with a spatula.

  • 7

    Once the cheese is melted and the tortilla is crisp, remove from the skillet, cut into wedges, and serve immediately with extra pico de gallo if desired.

Crispy Steak and Black Bean Quesadillas with Fresh Pico

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

Crispy Steak and Black Bean Quesadillas with Fresh Pico

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Black Bean Quesadillas with Fresh Pico

Savor the delicious fusion of tender, crispy steak paired with hearty black beans and melty reduced-fat cheddar, all tucked inside a whole wheat tortilla. Finished with a vibrant, fresh pico de gallo, this quesadilla offers a perfect balance of protein and comfort, whether for a satisfying breakfast, lunch, or dinner.

NUTRITION

475kcal
Protein
40.5g
Fat
19g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

1/4 cup Black Beans (canned, no salt added)

1 Whole Wheat Tortilla

1/4 cup Reduced-Fat Cheddar Cheese

1/4 cup Fresh Pico de Gallo

Olive Oil Cooking Spray

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil spray.

  • 2

    Season the steak with salt and pepper. Sear the steak for about 3-4 minutes per side for medium-rare or as desired, then remove and let it rest before slicing thinly.

  • 3

    In the same skillet, warm the whole wheat tortilla for about 30 seconds on each side, just until pliable.

  • 4

    Sprinkle half of the reduced-fat cheddar cheese evenly over one half of the tortilla. Add the sliced steak, black beans, and a drizzle of fresh pico de gallo.

  • 5

    Sprinkle the remaining cheese on top and fold the tortilla in half to cover the fillings.

  • 6

    Return the quesadilla to the skillet and cook over medium heat for 2-3 minutes per side until golden and crispy, pressing gently with a spatula.

  • 7

    Once the cheese is melted and the tortilla is crisp, remove from the skillet, cut into wedges, and serve immediately with extra pico de gallo if desired.