Crispy Lean Steak and Black Bean Quesadillas

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

Crispy Lean Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadillas

Savor the robust flavors of lean steak paired with hearty black beans, all sandwiched between a whole wheat tortilla and a sprinkle of melted cheese. This quesadilla strikes a perfect balance between satisfying protein, fiber-rich ingredients, and a crispy, golden finish that works wonderfully for breakfast, lunch, or dinner.

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NUTRITION

405kcal
Protein
36g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1/3 cup Black Beans, cooked

1 Whole Wheat Tortilla

1/8 cup Reduced-Fat Cheddar Cheese

Olive Oil Spray

Salt & Pepper

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PREPARATION

  • 1

    Season the lean steak with salt and pepper. Grill or pan-sear the steak until cooked to your preferred doneness, then let it rest for a few minutes before slicing thinly.

  • 2

    In a small bowl, gently mash the black beans with a fork, leaving some texture intact.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray with olive oil.

  • 4

    Place the whole wheat tortilla in the skillet. Evenly spread the mashed black beans over half of the tortilla.

  • 5

    Layer the sliced steak on top of the black beans and sprinkle the reduced-fat cheddar cheese over the steak.

  • 6

    Fold the tortilla over to enclose the filling and cook for 2-3 minutes on each side, pressing slightly, until the tortilla is crispy and the cheese is melted.

  • 7

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

Crispy Lean Steak and Black Bean Quesadillas

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

Crispy Lean Steak and Black Bean Quesadillas

YOUR SOLIN GENERATED RECIPE

Crispy Lean Steak and Black Bean Quesadillas

Savor the robust flavors of lean steak paired with hearty black beans, all sandwiched between a whole wheat tortilla and a sprinkle of melted cheese. This quesadilla strikes a perfect balance between satisfying protein, fiber-rich ingredients, and a crispy, golden finish that works wonderfully for breakfast, lunch, or dinner.

NUTRITION

405kcal
Protein
36g
Fat
18g
Carbs
28g

SERVINGS

1 serving

INGREDIENTS

4 oz Lean Steak

1/3 cup Black Beans, cooked

1 Whole Wheat Tortilla

1/8 cup Reduced-Fat Cheddar Cheese

Olive Oil Spray

Salt & Pepper

PREPARATION

  • 1

    Season the lean steak with salt and pepper. Grill or pan-sear the steak until cooked to your preferred doneness, then let it rest for a few minutes before slicing thinly.

  • 2

    In a small bowl, gently mash the black beans with a fork, leaving some texture intact.

  • 3

    Heat a non-stick skillet over medium heat and lightly spray with olive oil.

  • 4

    Place the whole wheat tortilla in the skillet. Evenly spread the mashed black beans over half of the tortilla.

  • 5

    Layer the sliced steak on top of the black beans and sprinkle the reduced-fat cheddar cheese over the steak.

  • 6

    Fold the tortilla over to enclose the filling and cook for 2-3 minutes on each side, pressing slightly, until the tortilla is crispy and the cheese is melted.

  • 7

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