Ingredients

The following ingredients have 4 Servings
  • 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

Instruction

  • 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. 
  • Slice each quesadilla into thirds and serve with sour cream, salsa, or guacamole. Here is a recipe for a simple guacamole and for roasted peach and tomatillo salsa.