High-Protein Crispy Steak and Black Bean Quesadillas

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

High-Protein Crispy Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

High-Protein Crispy Steak and Black Bean Quesadillas

Savor the bold flavors of tender, crispy steak paired with hearty black beans and melty low‐fat cheese, all tucked between whole wheat tortillas and accented with vibrant red bell peppers. This quesadilla offers a satisfying blend of textures and protein-rich ingredients, perfect for a balanced meal any time of day.

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NUTRITION

430kcal
Protein
36.3g
Fat
16.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1/4 cup cooked Black Beans

1 Whole Wheat Tortilla (medium)

1/4 cup Low-Fat Shredded Cheese

1/4 cup diced Red Bell Pepper

1 tsp Olive Oil

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PREPARATION

  • 1

    Pat the steak dry and season with your favorite spices (such as salt, pepper, paprika, and a touch of garlic powder). Let it rest for a few minutes.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Sear the steak for about 2-3 minutes on each side until a crispy crust forms and the steak reaches your desired doneness. Remove from the skillet and let rest for a few minutes, then slice thinly.

  • 3

    In the same skillet, sprinkle the low-fat cheese evenly over the tortilla. Add the sliced steak, black beans, and diced red bell pepper over half of the tortilla.

  • 4

    Fold the tortilla over to cover the filling. Cook for another 1-2 minutes until the cheese has melted and the tortilla is crispy.

  • 5

    Remove from the skillet, cut into wedges, and serve immediately.

High-Protein Crispy Steak and Black Bean Quesadillas

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

High-Protein Crispy Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

High-Protein Crispy Steak and Black Bean Quesadillas

Savor the bold flavors of tender, crispy steak paired with hearty black beans and melty low‐fat cheese, all tucked between whole wheat tortillas and accented with vibrant red bell peppers. This quesadilla offers a satisfying blend of textures and protein-rich ingredients, perfect for a balanced meal any time of day.

NUTRITION

430kcal
Protein
36.3g
Fat
16.1g
Carbs
35g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Flank Steak

1/4 cup cooked Black Beans

1 Whole Wheat Tortilla (medium)

1/4 cup Low-Fat Shredded Cheese

1/4 cup diced Red Bell Pepper

1 tsp Olive Oil

PREPARATION

  • 1

    Pat the steak dry and season with your favorite spices (such as salt, pepper, paprika, and a touch of garlic powder). Let it rest for a few minutes.

  • 2

    Heat a non-stick skillet over medium-high heat and add the olive oil. Sear the steak for about 2-3 minutes on each side until a crispy crust forms and the steak reaches your desired doneness. Remove from the skillet and let rest for a few minutes, then slice thinly.

  • 3

    In the same skillet, sprinkle the low-fat cheese evenly over the tortilla. Add the sliced steak, black beans, and diced red bell pepper over half of the tortilla.

  • 4

    Fold the tortilla over to cover the filling. Cook for another 1-2 minutes until the cheese has melted and the tortilla is crispy.

  • 5

    Remove from the skillet, cut into wedges, and serve immediately.