Lean Beef and Vegetable Skillet with Cilantro-Lime Yogurt

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

Lean Beef and Vegetable Skillet with Cilantro-Lime Yogurt

YOUR SOLIN GENERATED RECIPE

Lean Beef and Vegetable Skillet with Cilantro-Lime Yogurt

Sautéed lean beef and colorful vegetables seasoned with Mexican spices, finished with a dollop of zesty cilantro-lime yogurt for a creamy, cooling touch.

Try 7 days free, then $12.99 / mo.

NUTRITION

446kcal
Protein
44.9g
Fat
12.9g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces 95% Lean Ground Beef

0.5 cup Canned Black Beans, rinsed

1 medium Zucchini, chopped

0.5 cup Red Bell Pepper, diced

0.25 cup Red Onion, diced

1 teaspoon Extra Virgin Olive Oil

0.25 cup Non-fat Greek Yogurt

1 tablespoon Lime Juice

2 tablespoons Fresh Cilantro, chopped

1 teaspoon Chili Powder

0.5 teaspoon Ground Cumin

Try 7 days free, then $12.99 / mo.

PREPARATION

  • 1

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the ground beef to the skillet, breaking it into crumbles with a wooden spoon, and cook until browned and fully cooked through.

  • 3

    Toss in the diced red onion, bell pepper, and zucchini, sautéing for 5-7 minutes until the vegetables are tender yet still vibrant.

  • 4

    Stir in the black beans, chili powder, and ground cumin, cooking for another 2 minutes to allow the flavors to meld and the beans to warm.

  • 5

    In a small mixing bowl, combine the Greek yogurt, lime juice, and chopped cilantro to create the crema.

  • 6

    Transfer the beef and vegetable mixture to a plate and top with a generous dollop of the cilantro-lime yogurt before serving.

Lean Beef and Vegetable Skillet with Cilantro-Lime Yogurt

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

Lean Beef and Vegetable Skillet with Cilantro-Lime Yogurt

YOUR SOLIN GENERATED RECIPE

Lean Beef and Vegetable Skillet with Cilantro-Lime Yogurt

Sautéed lean beef and colorful vegetables seasoned with Mexican spices, finished with a dollop of zesty cilantro-lime yogurt for a creamy, cooling touch.

NUTRITION

446kcal
Protein
44.9g
Fat
12.9g
Carbs
39.9g

SERVINGS

1 serving

INGREDIENTS

4.5 ounces 95% Lean Ground Beef

0.5 cup Canned Black Beans, rinsed

1 medium Zucchini, chopped

0.5 cup Red Bell Pepper, diced

0.25 cup Red Onion, diced

1 teaspoon Extra Virgin Olive Oil

0.25 cup Non-fat Greek Yogurt

1 tablespoon Lime Juice

2 tablespoons Fresh Cilantro, chopped

1 teaspoon Chili Powder

0.5 teaspoon Ground Cumin

PREPARATION

  • 1

    Heat the olive oil in a large non-stick skillet over medium-high heat.

  • 2

    Add the ground beef to the skillet, breaking it into crumbles with a wooden spoon, and cook until browned and fully cooked through.

  • 3

    Toss in the diced red onion, bell pepper, and zucchini, sautéing for 5-7 minutes until the vegetables are tender yet still vibrant.

  • 4

    Stir in the black beans, chili powder, and ground cumin, cooking for another 2 minutes to allow the flavors to meld and the beans to warm.

  • 5

    In a small mixing bowl, combine the Greek yogurt, lime juice, and chopped cilantro to create the crema.

  • 6

    Transfer the beef and vegetable mixture to a plate and top with a generous dollop of the cilantro-lime yogurt before serving.