Name: Carne Asada Quesadillas with Guacamole
Prep time: 10 min
Cook time: 30 min
Total time: 40 min
Yield: 1 serving
Ingredients: 5 oz Flank steak; 0.5 tsp Olive oil; 0.25 tsp Sea salt; 0.25 tsp Black pepper; 0.25 tsp Cumin; 0.25 tsp Garlic powder; 1 medium Sprouted grain tortilla; 2 tbsp Shredded Monterey Jack cheese; 0.25 whole Avocado; 1 tsp Lime juice; 1 tbsp Red onion; 1 tbsp Fresh cilantro

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

YOUR SOLIN GENERATED RECIPE

Carne Asada Quesadillas with Guacamole

Sizzling flank steak strips and melted Monterey Jack cheese folded into a crisp sprouted grain tortilla, served with a scoop of creamy, lime-infused guacamole.

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NUTRITION

Protein

52.4g

Fat

30.2g

Carbs

29.2g

SERVINGS

1 serving

INGREDIENTS

5 oz Flank steak

0.5 tsp Olive oil

0.25 tsp Sea salt

0.25 tsp Black pepper

0.25 tsp Cumin

0.25 tsp Garlic powder

1 medium Sprouted grain tortilla

2 tbsp Shredded Monterey Jack cheese

0.25 whole Avocado

1 tsp Lime juice

1 tbsp Red onion

1 tbsp Fresh cilantro

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PREPARATION

1
Season the flank steak evenly with sea salt, black pepper, cumin, and garlic powder on both sides.
2
Heat the olive oil in a cast-iron skillet over medium-high heat and sear the steak for 3-4 minutes per side until medium-rare.
3
Transfer the steak to a cutting board and let it rest for 5 minutes before slicing against the grain into thin strips.
4
In a small bowl, mash the avocado with lime juice, finely diced red onion, and chopped cilantro to create the guacamole.
5
Wipe the skillet clean and place the sprouted grain tortilla inside over medium heat, sprinkling the shredded cheese over one half.
6
Arrange the steak strips over the cheese, fold the tortilla in half, and cook for 2 minutes per side until the exterior is golden and crisp.
7
Slice the quesadilla into wedges and serve immediately with the fresh guacamole on the side.