pulled pork black bean quesadilla

Pulled Pork Black Bean Quesadilla

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Every time we make pulled pork, we always make A LOT of it in the slow cooker. Like, 10 pounds for 2 people a lot. Like, more pulled pork than one should eat in a month a lot. But there are just so many good things you can do with the leftovers that we don’t get tired of it. And then of course we freeze some of it for a rainy day.

I’ve been making this pulled pork sweet potato hash pretty consistently from leftover pulled pork, and now I am adding this quesadilla into the rotation. It just turned out SO GOOD and I think it is all thanks to the beans. I usually make chicken-mushroom quesadillas, maybe with some bacon thrown in there, but the starchiness of the beans really makes for an awesome texture and flavor in here.

pulled pork black bean quesadilla

This recipe really couldn’t be easier. It is ideal for when we are both hungry – we make 2 quesadillas, eat them, and then make the other 2 after dinner to pack for the next day’s lunch. Of course, if you’ve got kids you might have to make all the quesadillas right away. Oh, the sacrifices people make for their children.

This recipe can easily be scaled – just use about 1/2 cup of each filling for each quesadilla.

pulled pork black bean quesadilla

Pulled Pork Black Bean Quesadilla

Makes: 4 servings. Total time: 30 minutes.

  • 2 cups leftover pulled pork
  • 1 14-oz can black beans, rinsed and drained
  • 2 – 2.5 cups shredded cheese (tightly packed)
  • 4 large flour tortillas (mine were 9 inches)
  • Optional: pickled jalapeños (1 small can or jar)
  • Sour cream, salsa, guacamole for serving

1. Place a tortilla in a large non stick pan (no spray necessary) over low-medium heat. Add 1/2 cup pulled pork evenly to one half. Add a scant 1/2 cup black beans over the pulled pork, making sure not to let them spill out of the tortilla. Top with 1/2 cup shredded cheese, distributing the cheese evenly over the pulled pork and the black beans.

If you like things spicy, feel free to add a few slices of jalapeño.

2. Fold the tortilla in half, gently press down with a spatula, and cook over low-medium heat for about 3-5 minutes, or until the bottom of the tortilla turns a light golden brown color. Carefully flip the tortilla (flip over the flat edge, so you don’t lose all the contents!) and cook on the other side for 3-5 minutes, or until the cheese is melted, the inside is heated through, and the bottom of the tortilla is golden brown. Set aside and allow to cool briefly before slicing.

3. Repeat with the other tortillas.

4. Slice each quesadilla into thirds and serve with salsa, guacamole, sour cream – whatever you like with your quesadilla! Here is a recipe for a simple guacamole.

 

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