Pulled Pork Black Bean Quesadilla Recipes

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PULLED PORK QUESADILLA



Pulled Pork Quesadilla image

Use your leftover pulled pork in this perfect Mexican pulled pork quesadilla recipe! It wows with black beans, chiles, and melty cheese.

Provided by Erin Clarke / Well Plated

Categories     Main Course

Time 15m

Number Of Ingredients 11

1.5 cups leftover slow cooker pulled pork (or your favorite BBQ pulled pork)
1 15-ounce can reduced sodium black beans, rinsed and drained
1/4 medium red onion (finely chopped)
1 4-ounce can diced green chiles in their juices
1/3 cup chopped fresh cilantro*
2 cups shredded cheddar (pepper jack, or Monterey jack cheese (I used cheddar))
8 8-inch flour tortillas
Nonstick spray (canola oil, or butter, for grilling the quesadillas)
Homemade BBQ sauce (or your favorite BBQ sauce)
Nonfat plain Greek yogurt ( or sour cream)
Chopped green onions (or cilantro)

Steps:

  • If you'd like to keep your quesadillas warm between batches, preheat the oven to 200 degrees F.
  • To a large mixing bowl, add the pulled pork, black beans, red onion, green chiles, and cilantro.
  • Stir to combine.
  • Assemble the quesadillas and cook: Warm a large nonstick skillet over medium heat. Lightly coat the skillet with nonstick spray or lightly brush with olive oil. Lay a tortilla in the skillet and sprinkle 2 tablespoons cheese over half. Top with ½ cup of the pork mixture.
  • Sprinkle an additional 2 tablespoons cheese on top, the fold the tortilla over the cheese to create a half moon. To cook 2 quesadillas at the same time, slide the folded quesadilla to one side of the skillet with the straight edge running down the middle, then cook a second quesadilla beside it (the open sides of the quesadillas will point away from each other).
  • Cook quesadillas on both sides until the tortillas are golden and the cheese is melted, about 5 to 6 minutes total. If desired, transfer cooked quesadillas to a clean baking sheet and place on the lower rack of the oven to keep warm. Repeat with remaining quesadillas.
  • Transfer the quesadillas to a cutting board and let rest 1 to 2 minutes. Slice into wedges and serve hot with a drizzle of BBQ sauce (I like to warm the sauce first), Greek yogurt, and green onions or cilantro as desired.

Nutrition Facts : ServingSize 1 of 8, Calories 354 kcal, Carbohydrate 35 g, Protein 17 g, Fat 16 g, SaturatedFat 8 g, Cholesterol 49 mg, Fiber 2 g, Sugar 9 g, UnsaturatedFat 5 g

PULLED PORK BURRITOS



Pulled Pork Burritos image

These Mexican Pulled Pork Burritos are perfect for using up leftover pulled pork to make it go that bit further. Really easy to make & adapt as per your liking, this recipe will become a staple & firm family favourite!

Provided by Jo Allison

Categories     Dinner     Lunch     Main Course     Midweek Dinner

Time 35m

Number Of Ingredients 12

380 g leftover BBQ pulled pork (no need to be specific here, any amount will do (see notes))
125 ml BBQ sauce (either homemade or shop bought)
1/2 large red onion (finely chopped)
2 garlic cloves (minced or finely chopped)
1 yellow or red bell pepper
250 g cooked brown or mexican style rice (see notes below)
1/2-1 lime (juice of) (to taste)
1/2 bunch of fresh coriander (cilantro) (finely chopped (see notes))
8 large flour tortillas
120 g mature cheddar cheese (grated)
1 400g tin black beans (drained and rinsed (see notes) )
2 Tbsp rapeseed oil or olive oil

Steps:

  • Heat up two tablespoons of oil in a large pan and fry onion, garlic and pepper until they start to soften approx. 8 min.
  • Add remaining ingredients (pulled pork, rice, beans) and mix well letting the filling heat up a bit before you add BBQ sauce. The homemade one I used in my Instant Pot BBQ Pulled Pork works a treat or simply use your favourite shop bought one.
  • Add lime juice and chopped coriander (cilantro) and give everything a mix. Have a little taste and season if required.
  • Prepare your tortillas. You might want to soften them up in the microwave for a few seconds to make them more pliable.
  • Put some filling not quite in the centre but more towards the top of your tortilla (the amount of filling will depend on the size of your tortilla) and sprinkle over some greated cheese.
  • Start folding your burrito by folding over the top of the tortilla and gathering the sides to keep the filling in. Roll up tightly and set aside. Repeat with the remaining tortillas.

Nutrition Facts : Calories 431 kcal, Carbohydrate 55 g, Protein 16 g, Fat 16 g, SaturatedFat 6 g, Cholesterol 36 mg, Sodium 950 mg, Fiber 2 g, Sugar 15 g, ServingSize 1 serving

PULLED PORK QUESADILLA



Pulled Pork Quesadilla image

Time 10m

Number Of Ingredients 8

2 tortillas - flour or corn, your choice
2 Tablespoons butter
1/2 cup shredded cheese
1/4 cup pulled pork - leftover pulled pork works great!
1/8 cup black beans
Cilantro Lime Dressing
Sour Cream
Guacamole

Steps:

  • Heat skillet or griddle to medium low heat. Spread butter on one side of each tortilla. Place one tortilla butter side down on griddle. Place 1/4 cup shredded cheese on top of quesadilla. Top with pulled pork and black beans. Place remaining cheese.on top then place second tortilla over mixture with butter side up. Grill for approximately 3 minutes or until bottom is golden. Gently flip and cook second side 3 more minutes. Remove from griddle. Cut with pizza cutter and put on plate. Drizzle quesadilla with cilantro lime dressing or place it on side for dipping along with any other condiments you'd enjoy. Devour!

BLACK BEAN QUESADILLAS



Black Bean Quesadillas image

These black bean quesadillas are wonderful for a weeknight meal because they are fast to prepare and kids love them. Loaded with black beans, spinach, corn, tomatoes, cheese, and avocado, they make for an exceptional vegetarian lunch or dinner as well.

Provided by Regina | Leelalicious

Categories     Dinner     lunch

Number Of Ingredients 12

1/2 tablespoon oil
1/2 small onion (chopped)
1 garlic clove (minced)
2 cups spinach (coarsely chopped)
1/2 teaspoon salt
1 teaspoon Mexican seasoning mix
1 15 oz can black beans (drained)
1/2 cup corn (fresh, canned, or frozen & thawed)
2 small roma tomatoes (seeds removed, and diced)
2 cups shredded cheese
2 avocados (slices)
10 large flour tortillas

Steps:

  • Heat the oil in a pan, then add the chopped onion and cook until softened.
  • Add the minced garlic and cook another minute until fragrant. Add the spinach and cook until wilted.
  • Turn off the heat. Stir in drained black beans, corn, and diced tomatoes.
  • Start heating a large skillet on medium heat. Add 1 flour tortilla and sprinkle half with shredded cheese. Spread some of the black bean filling over the cheese so that it covers it in a think layer (3-4 tablespoons).
  • Arrange avocado slices on top of the filling, and sprinkle with more shredded cheese.
  • Fold the tortilla over and cook for about 2 minutes until the tortilla starts to brown from the bottom. Then use a large spatula to carefully flip the quesadilla and cook for 1 -2 minutes on the other side.
  • Then remove the quesadilla from the pan and cut into triangles.
  • Repeat the process with the remaining tortillas and filling.
  • Serve warm with chunky salsa and sour cream.

PULLED PORK & BLACK BEAN QUESADILLA



PULLED PORK & BLACK BEAN QUESADILLA image

Categories     Bean     Cheese     Pork     Appetizer     Kid-Friendly     Quick & Easy     High Fiber     Dinner     Lunch     Fall     Spring     Summer     Winter

Yield 4 people

Number Of Ingredients 6

2 cups 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

Steps:

  • 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!

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  • Wipe the pan clean and place over medium-low heat. Add a light drizzle of oil to the pan and allow to come to temperature.
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