Last updated on November 14th, 2019.
Make Black Bean Pulled Pork Quesadillas with leftover pulled pork (carnitas) in under 30 minutes. Serve with salsa, sour cream, and guacamole. These tasty quesadillas reheat well for lunch the next day!
Every time we make pulled pork, we always make A LOT of it. Like, 10 pounds for 2 people a lot. Like, more pulled pork than one should eat in a month a lot.
This is because there are so many good things you can do with the pulled pork leftovers that we don’t get tired of it.
I’ve been making this pulled pork sweet potato hash pretty consistently from leftover pulled pork, and now I am adding this black bean pulled pork quesadilla into the rotation.
Black Bean Pulled Pork Quesadillas
The quesadilla just turned out SO GOOD. Pulled pork and black beans are a winning combination.
This pulled pork quesadilla recipe really couldn’t be easier. It is amazing for when you are super hungry and need a quick dinner.
These pulled pork quesadillas also make a great lunch the next day – they reheat great in the oven or toasted oven (5 minutes at 350F), but they also do OK in the microwave too,
Pro tip: wait for the quesadillas to cool completely before packing them as leftovers, so they don’t get soggy.
Or you can easily double the recipe, or scale it down. Just keep in mind that you’ll need about 1/2 cup of black beans and 1/2 cup of pulled pork for each quesadilla.
What kind of pulled pork do I need for these quesadillas?
Any kind. Seriously.
I’ve made these quesadillas with BBQ-sauce smothered pulled pork and they were great. I made these with spice-rubbed pulled pork and they were delicious. Whatever kind of pulled pork you like, you can use.
You can also use leftover pulled chicken for this recipe.
Here is the easiest way to make pulled pork in the Instant Pot: slice a 2-3 lb pork tenderloin into 2-3 inch wide medallions. Add the pork and 1 cup of BBQ sauce to the Instant Pot. Cook on high pressure for 15 minutes. You can use the quick release or natural pressure release. Use a fork to shred the pork and mix with the BBQ sauce. DONE.
You can also do this in the slow cooker, just cook everything for about 6 hours on low.
If you want to get fancy, rub the pulled pork in a spice rub, brown it on all sides in a skillet (or right in the Instant Pot on the saute function), and add some roughly chopped onion to the Instant Pot or slow cooker.
ANY pulled pork or pulled chicken will work great in this quesadilla recipe, I promise.
What else will I need to make black bean pulled pork quesadillas?
- Well, black beans. Any 15-oz can will do, just drain and rinse. Or you can cook them from scratch in the Instant Pot in a matter of minutes. A 15-oz can of black beans typically has about 3.5 cups of black beans, when drained. So just use a little less than half a cup of black beans for each quesadilla, and 1 can should be enough for 4 quesadillas.
- Large soft tortillas, the ones that are 10-12 inches across, such as these. I find that wheat tortillas work better in large quesadillas than corn tortillas. This is because they are more pliable and they fold well without breaking. I like to use whole wheat tortillas to add a bit of whole grains to my life, but you can also use white tortillas. No biggie.
- And cheese. Loads and loads of cheese. Use your favorite meltable cheese. I like cheddar, Monterrey Jack, Pepper Jack (if you like things spicy!!), or use a combination of these. I like to shred my own cheese if I have the time to avoid any anti-caking chemicals that are added to packaged shredded cheese. But if I am in a rush, I buy shredded cheese. Again, no biggie.
What to serve with these Black Bean Pulled Pork Quesadillas:
You’ll want all the quesadilla fixings: sour cream, salsa, guacamole.
I have a great salsa recipe that is made with Roasted Peaches and Tomatillos. It is such a tasty sweet & savory & slightly spicy salsa, you’ll love it. Tomatillas are those green tomato-looking things that have dry green husks around them. If you’ve never cooked with them, I recommend you give this salsa a try. Get the recipe.
Guacamole is also a must-have for quesadillas. Especially since it’s so easy to make a quick and tasty guacamole. This guacamole that I use to top my turkey burgers is my go-to recipe.
Other recipes you are SURE to love:
- Sweet Potato & Pulled Pork Hash
- BBQ Pulled Pork Pizza with Asparagus
- 30-Minute Mexican Lasagna
- Leftover Turkey Black Bean Quesadillas
- Mini Chicken Quesadillas (a kid favorite!)
If you liked this recipe, make sure you leave a rating below and save it on pinterest for later!
Black Bean Pulled Pork Quesadilla
- 2 cups leftover pulled pork
- 1 15-oz can black beans , rinsed and drained
- 2 cups shredded cheese, such as Monterey Jack, Pepper Jack, or a combination
- 4 large flour tortillas
- optional: few slices of pickled or fresh jalapeños
- quesadilla fixings, such as sour cream, salsa, or guacamole
- Place a tortilla in a large non stick pan (no oil spray necessary) over low-medium heat. Add 1/2 cup pulled pork evenly to one half of the quesadilla. 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.
- Fold the tortilla over the fillings, 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.
- Repeat with the other tortillas.