Lean Steak and Loaded Veggie Whole Wheat Quesadillas

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

Lean Steak and Loaded Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Loaded Veggie Whole Wheat Quesadillas

Enjoy a vibrant and nutritious quesadilla filled with lean steak, crisp bell peppers, sweet onions, and a touch of low-fat cheese all enveloped in a whole wheat tortilla. This dish is a perfect balance of savory protein and fresh vegetables, delivering a satisfying meal that hits both your protein and caloric goals while delighting your taste buds.

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NUTRITION

467kcal
Protein
38.2g
Fat
19.4g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla (approx. 50g)

1 cup Mixed Bell Peppers

1/2 medium Onion

1 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Start by slicing the lean steak into thin strips and season with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and add the olive oil. Sauté the steak strips for about 3-4 minutes until browned but not overcooked, then remove and set aside.

  • 3

    In the same skillet, add the sliced onions and mixed bell peppers. Sauté for about 4-5 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the veggies and stir until wilted, about 1-2 minutes.

  • 5

    Return the steak to the skillet and mix with the veggies. Adjust the seasoning with salt and pepper as needed.

  • 6

    Place the whole wheat tortilla on a clean, flat surface. Evenly spread the steak and veggie mixture over half of the tortilla, and sprinkle the low-fat shredded cheese on top.

  • 7

    Fold the tortilla in half over the filling.

  • 8

    Heat a clean non-stick pan over medium heat, and gently cook the quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 9

    Remove from pan, slice into wedges, and serve warm.

Lean Steak and Loaded Veggie Whole Wheat Quesadillas

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

Lean Steak and Loaded Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Loaded Veggie Whole Wheat Quesadillas

Enjoy a vibrant and nutritious quesadilla filled with lean steak, crisp bell peppers, sweet onions, and a touch of low-fat cheese all enveloped in a whole wheat tortilla. This dish is a perfect balance of savory protein and fresh vegetables, delivering a satisfying meal that hits both your protein and caloric goals while delighting your taste buds.

NUTRITION

467kcal
Protein
38.2g
Fat
19.4g
Carbs
34.6g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1 Whole Wheat Tortilla (approx. 50g)

1 cup Mixed Bell Peppers

1/2 medium Onion

1 cup Fresh Spinach

1/4 cup Low-Fat Shredded Cheese

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Start by slicing the lean steak into thin strips and season with salt and pepper.

  • 2

    Heat a skillet over medium-high heat and add the olive oil. Sauté the steak strips for about 3-4 minutes until browned but not overcooked, then remove and set aside.

  • 3

    In the same skillet, add the sliced onions and mixed bell peppers. Sauté for about 4-5 minutes until they begin to soften.

  • 4

    Add the fresh spinach to the veggies and stir until wilted, about 1-2 minutes.

  • 5

    Return the steak to the skillet and mix with the veggies. Adjust the seasoning with salt and pepper as needed.

  • 6

    Place the whole wheat tortilla on a clean, flat surface. Evenly spread the steak and veggie mixture over half of the tortilla, and sprinkle the low-fat shredded cheese on top.

  • 7

    Fold the tortilla in half over the filling.

  • 8

    Heat a clean non-stick pan over medium heat, and gently cook the quesadilla for 2-3 minutes on each side until the tortilla is crispy and the cheese is melted.

  • 9

    Remove from pan, slice into wedges, and serve warm.