Crispy 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.

Crispy Steak and Loaded Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Loaded Veggie Whole Wheat Quesadillas

Enjoy a vibrant blend of crispy, seasoned steak paired with a medley of colorful veggies, black beans, and a sprinkle of light cheese, all tucked inside whole wheat tortillas. This hearty quesadilla delivers a satisfying crunch and a balanced mix of flavors perfect for any meal of the day.

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NUTRITION

463kcal
Protein
40.2g
Fat
17.9g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

1 Whole Wheat Tortilla

1/2 cup Chopped Bell Pepper

1/4 cup Chopped Red Onion

1/2 cup Spinach

1/4 cup Black Beans

1/4 cup Light Shredded Cheese

Olive Oil Cooking Spray

Seasoning (Salt & Pepper)

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil cooking spray.

  • 2

    Season the lean sirloin steak with salt and pepper. Sear the steak for about 2-3 minutes per side until a crispy crust forms and the steak reaches your desired doneness. Remove from skillet and let rest for a few minutes before slicing thinly.

  • 3

    In the same skillet, add the chopped bell pepper, red onion, and spinach. Sauté for 2-3 minutes until the vegetables soften slightly.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly spread the sautéed veggies, black beans, and sliced steak down the center of the tortilla. Sprinkle light shredded cheese on top.

  • 5

    Fold the tortilla over the filling to create a quesadilla.

  • 6

    Return the quesadilla to the skillet over medium heat. Press lightly and cook for about 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 7

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

Crispy 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.

Crispy Steak and Loaded Veggie Whole Wheat Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Steak and Loaded Veggie Whole Wheat Quesadillas

Enjoy a vibrant blend of crispy, seasoned steak paired with a medley of colorful veggies, black beans, and a sprinkle of light cheese, all tucked inside whole wheat tortillas. This hearty quesadilla delivers a satisfying crunch and a balanced mix of flavors perfect for any meal of the day.

NUTRITION

463kcal
Protein
40.2g
Fat
17.9g
Carbs
41g

SERVINGS

1 serving

INGREDIENTS

4 ounces Lean Sirloin Steak

1 Whole Wheat Tortilla

1/2 cup Chopped Bell Pepper

1/4 cup Chopped Red Onion

1/2 cup Spinach

1/4 cup Black Beans

1/4 cup Light Shredded Cheese

Olive Oil Cooking Spray

Seasoning (Salt & Pepper)

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat and lightly coat with olive oil cooking spray.

  • 2

    Season the lean sirloin steak with salt and pepper. Sear the steak for about 2-3 minutes per side until a crispy crust forms and the steak reaches your desired doneness. Remove from skillet and let rest for a few minutes before slicing thinly.

  • 3

    In the same skillet, add the chopped bell pepper, red onion, and spinach. Sauté for 2-3 minutes until the vegetables soften slightly.

  • 4

    Place the whole wheat tortilla on a clean surface. Evenly spread the sautéed veggies, black beans, and sliced steak down the center of the tortilla. Sprinkle light shredded cheese on top.

  • 5

    Fold the tortilla over the filling to create a quesadilla.

  • 6

    Return the quesadilla to the skillet over medium heat. Press lightly and cook for about 2-3 minutes per side until the tortilla is crispy and the cheese has melted.

  • 7

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