YOUR SOLIN GENERATED RECIPE
Lean Steak and Black Bean Whole Wheat Crispy Quesadillas
Savor the robust flavors of lean steak paired with savory black beans tucked into a crispy, whole wheat quesadilla. This dish boasts a balanced fusion of textures and taste, combining tender grilled steak, hearty black beans, and a modest layer of melted reduced-fat cheese, all complemented by zesty bell peppers and onions.
INGREDIENTS
3 oz Lean Steak
1/4 cup Black Beans (rinsed and drained)
1 Whole Wheat Tortilla
1/4 cup Reduced-Fat Cheddar Cheese (shredded)
1/4 medium Red Bell Pepper
1/4 medium Yellow Onion
2 sprays Olive Oil
1/2 tsp Cumin Powder
Salt & Black Pepper to taste
PREPARATION
Thinly slice the lean steak and season with salt, black pepper, and cumin powder.
Heat a non-stick skillet with a couple of sprays of olive oil over medium heat. Sauté the finely sliced yellow onion and red bell pepper until they become tender and slightly caramelized.
Add the seasoned steak to the skillet and cook until browned and cooked through, about 3-4 minutes per side.
In a separate pan or after pushing the steak and veggies to one side, place the whole wheat tortilla on the skillet. Sprinkle half of the shredded reduced-fat cheddar cheese over one half of the tortilla.
Evenly distribute the cooked steak, black beans, and sautéed vegetables over the cheese layer.
Sprinkle the remaining cheese on top and fold the tortilla over to form a quesadilla.
Cook the quesadilla for an additional 2-3 minutes per side, or until the tortilla turns crispy and the cheese melts.
Remove from heat, slice into wedges, and serve warm.