Crispy Flank Steak and Black Bean Quesadillas with Fresh Pico de Gallo

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

Crispy Flank Steak and Black Bean Quesadillas with Fresh Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Crispy Flank Steak and Black Bean Quesadillas with Fresh Pico de Gallo

Savor this dynamic quesadilla featuring tender, marinated flank steak paired with hearty black beans, melty low-fat cheese, all encased in a whole wheat tortilla. The fresh pico de gallo adds a zesty kick, making each bite a satisfying medley of smoky, savory, and bright flavors—perfect for a balanced meal any time of day.

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NUTRITION

437kcal
Protein
38.3g
Fat
15.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1/4 cup cooked Black Beans

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup Fresh Pico de Gallo

1 tsp Olive Oil

Salt and Pepper to taste

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PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Pat the flank steak dry and season with salt and pepper. Drizzle with olive oil.

  • 3

    Sear the flank steak for about 3-4 minutes on each side until desired doneness is reached. Remove from pan and let it rest for a few minutes, then slice thinly against the grain.

  • 4

    In the same skillet, warm the whole wheat tortilla for about 30 seconds on each side.

  • 5

    Assemble the quesadilla by layering the sliced steak, cooked black beans, and low-fat shredded cheese onto half of the tortilla.

  • 6

    Fold the tortilla over and cook for an additional 1-2 minutes on each side until the cheese is melted and the tortilla is crispy.

  • 7

    Remove from heat and cut into wedges. Top with fresh pico de gallo before serving.

Crispy Flank Steak and Black Bean Quesadillas with Fresh Pico de Gallo

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

Crispy Flank Steak and Black Bean Quesadillas with Fresh Pico de Gallo

YOUR SOLIN GENERATED RECIPE

Crispy Flank Steak and Black Bean Quesadillas with Fresh Pico de Gallo

Savor this dynamic quesadilla featuring tender, marinated flank steak paired with hearty black beans, melty low-fat cheese, all encased in a whole wheat tortilla. The fresh pico de gallo adds a zesty kick, making each bite a satisfying medley of smoky, savory, and bright flavors—perfect for a balanced meal any time of day.

NUTRITION

437kcal
Protein
38.3g
Fat
15.8g
Carbs
33g

SERVINGS

1 serving

INGREDIENTS

3 oz Flank Steak

1/4 cup cooked Black Beans

1 Whole Wheat Tortilla

1/4 cup Low-Fat Shredded Cheese

1/4 cup Fresh Pico de Gallo

1 tsp Olive Oil

Salt and Pepper to taste

PREPARATION

  • 1

    Preheat a non-stick skillet over medium-high heat.

  • 2

    Pat the flank steak dry and season with salt and pepper. Drizzle with olive oil.

  • 3

    Sear the flank steak for about 3-4 minutes on each side until desired doneness is reached. Remove from pan and let it rest for a few minutes, then slice thinly against the grain.

  • 4

    In the same skillet, warm the whole wheat tortilla for about 30 seconds on each side.

  • 5

    Assemble the quesadilla by layering the sliced steak, cooked black beans, and low-fat shredded cheese onto half of the tortilla.

  • 6

    Fold the tortilla over and cook for an additional 1-2 minutes on each side until the cheese is melted and the tortilla is crispy.

  • 7

    Remove from heat and cut into wedges. Top with fresh pico de gallo before serving.