Lean Steak and Roasted Veggie Crispy Whole Wheat Quesadillas

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

Lean Steak and Roasted Veggie Crispy Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Roasted Veggie Crispy Whole Wheat Quesadillas

Savor the rich flavors of tender lean steak paired with a medley of roasted bell peppers, red onions, and zucchini, all melted together with a light sprinkle of reduced-fat cheese between crispy whole wheat tortillas. This balanced dish offers a satisfying blend of textures and hearty taste perfect for a nutritious breakfast, lunch, or dinner.

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NUTRITION

380kcal
Protein
35.2g
Fat
15.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

2 Whole Wheat Tortillas

1/2 cup sliced Red Bell Pepper

1/4 medium Red Onion

1/4 cup sliced Zucchini

1/4 cup Reduced-Fat Shredded Cheese

1 teaspoon Olive Oil

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PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Thinly slice the red bell pepper, red onion, and zucchini. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 3

    Spread the veggies on a baking sheet and roast in the oven for about 15-20 minutes until slightly caramelized and tender.

  • 4

    While the veggies are roasting, season the lean steak with salt, pepper, and your favorite herbs. Grill or broil the steak to your preferred doneness, then thinly slice it.

  • 5

    Warm the whole wheat tortillas in a skillet over medium heat for about 30 seconds on each side.

  • 6

    Assemble the quesadilla by layering one tortilla with sliced steak, roasted veggies, and a sprinkle of reduced-fat cheese. Top with the second tortilla.

  • 7

    Place the assembled quesadilla back in the skillet over medium heat and press gently with a spatula. Cook for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

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

Lean Steak and Roasted Veggie Crispy Whole Wheat Quesadillas

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

Lean Steak and Roasted Veggie Crispy Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Lean Steak and Roasted Veggie Crispy Whole Wheat Quesadillas

Savor the rich flavors of tender lean steak paired with a medley of roasted bell peppers, red onions, and zucchini, all melted together with a light sprinkle of reduced-fat cheese between crispy whole wheat tortillas. This balanced dish offers a satisfying blend of textures and hearty taste perfect for a nutritious breakfast, lunch, or dinner.

NUTRITION

380kcal
Protein
35.2g
Fat
15.7g
Carbs
22.3g

SERVINGS

1 serving

INGREDIENTS

3 ounces Lean Steak

2 Whole Wheat Tortillas

1/2 cup sliced Red Bell Pepper

1/4 medium Red Onion

1/4 cup sliced Zucchini

1/4 cup Reduced-Fat Shredded Cheese

1 teaspoon Olive Oil

PREPARATION

  • 1

    Preheat the oven to 425°F.

  • 2

    Thinly slice the red bell pepper, red onion, and zucchini. Toss the vegetables with olive oil, a pinch of salt, and pepper.

  • 3

    Spread the veggies on a baking sheet and roast in the oven for about 15-20 minutes until slightly caramelized and tender.

  • 4

    While the veggies are roasting, season the lean steak with salt, pepper, and your favorite herbs. Grill or broil the steak to your preferred doneness, then thinly slice it.

  • 5

    Warm the whole wheat tortillas in a skillet over medium heat for about 30 seconds on each side.

  • 6

    Assemble the quesadilla by layering one tortilla with sliced steak, roasted veggies, and a sprinkle of reduced-fat cheese. Top with the second tortilla.

  • 7

    Place the assembled quesadilla back in the skillet over medium heat and press gently with a spatula. Cook for about 2-3 minutes per side until the tortilla is crispy and the cheese is melted.

  • 8

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