Steak and Roasted Vegetable Crispy Quesadillas

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

Steak and Roasted Vegetable Crispy Quesadillas

YOUR SOLIN GENERATED RECIPE

Steak and Roasted Vegetable Crispy Quesadillas

Savor the smoky flavor of tender steak paired with a medley of roasted vegetables and melty low-fat cheddar, all enveloped in a crispy whole wheat tortilla. This quesadilla is perfect for breakfast, lunch, or dinner, providing a balanced mix of protein and veggies to keep you satisfied without overloading on calories.

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NUTRITION

392kcal
Protein
37.7g
Fat
11g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla

1/4 cup Roasted Red Bell Pepper

1/4 cup Roasted Red Onion

1/4 cup Roasted Zucchini

1/4 cup Low-Fat Cheddar Cheese

1/4 cup Black Beans

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PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped red bell pepper, red onion, and zucchini with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 3

    While the vegetables roast, season the steak with salt and pepper. Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes per side until it reaches your desired doneness. Let the steak rest for a few minutes, then slice thinly.

  • 4

    Heat a clean skillet over medium heat. Place the whole wheat tortilla in the skillet, and layer the sliced steak, roasted vegetables, black beans, and sprinkle the low-fat cheddar cheese over the top.

  • 5

    Fold the tortilla in half and press lightly with a spatula. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 6

    Remove from the skillet, slice into wedges, and serve hot.

Steak and Roasted Vegetable Crispy Quesadillas

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

Steak and Roasted Vegetable Crispy Quesadillas

YOUR SOLIN GENERATED RECIPE

Steak and Roasted Vegetable Crispy Quesadillas

Savor the smoky flavor of tender steak paired with a medley of roasted vegetables and melty low-fat cheddar, all enveloped in a crispy whole wheat tortilla. This quesadilla is perfect for breakfast, lunch, or dinner, providing a balanced mix of protein and veggies to keep you satisfied without overloading on calories.

NUTRITION

392kcal
Protein
37.7g
Fat
11g
Carbs
37g

SERVINGS

1 serving

INGREDIENTS

3 oz Lean Sirloin Steak

1 Whole Wheat Tortilla

1/4 cup Roasted Red Bell Pepper

1/4 cup Roasted Red Onion

1/4 cup Roasted Zucchini

1/4 cup Low-Fat Cheddar Cheese

1/4 cup Black Beans

PREPARATION

  • 1

    Preheat your oven to 425°F. Toss the chopped red bell pepper, red onion, and zucchini with a drizzle of olive oil, salt, and pepper, then spread them on a baking sheet.

  • 2

    Roast the vegetables in the oven for about 15-20 minutes until they are tender and slightly charred.

  • 3

    While the vegetables roast, season the steak with salt and pepper. Heat a skillet over medium-high heat and sear the steak for about 3-4 minutes per side until it reaches your desired doneness. Let the steak rest for a few minutes, then slice thinly.

  • 4

    Heat a clean skillet over medium heat. Place the whole wheat tortilla in the skillet, and layer the sliced steak, roasted vegetables, black beans, and sprinkle the low-fat cheddar cheese over the top.

  • 5

    Fold the tortilla in half and press lightly with a spatula. Cook for 2-3 minutes on each side until the tortilla is crispy and the cheese has melted.

  • 6

    Remove from the skillet, slice into wedges, and serve hot.