Black bean quesadillas with pork

Black bean quesadillas stuffed with pan-fried juicy pork, cheddar cheese, and salsa are a great thing to snack on any day. A quesadilla is a Mexican cuisine and a tortilla is cooked with cheese, meats or vegetables. It is super fun to make, in my opinion, because of how versatile it can be. I even made a quesadilla for breakfast with eggs and sausages. They are also among my easy weeknight recipe list, because they are usually ready in no time.

I used boneless pork chops but feel free to substitute it with pulled pork. If you are using pork chops, cut the pork into bite-sized pieces for best results. You’ll be using a can of black beans– drain it, rinse it with cold water, and drain it again. Black beans tend to have a dark brown film which I personally don’t like. You don’t want to leave the tortilla on the pan for too long so have all your ingredients ready. That way, you can quickly assemble your quesadilla once the cheese melts.

These black bean quesadillas go great with salsa and even guacamole. Leftovers don’t taste bad but quesadillas are most delicious when they are fresh. You might have tons of black bean leftover so use that to make a burrito or a salad. My black bean avocado and grapefruit salad is one of my top picks and featured in my holiday cookbook, Cozy Delights!

Black bean quesadillas with pork

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Servings: 4 Prep Time: 15 Minutes Cooking Time: 40 Minutes 40 Minutes

Rating: 5.0/5

( 1 voted )

Ingredients

0.5 kg/1 lb boneless pork chops or boneless pork center loin 

2 teaspoons table salt

1 teaspoon garlic powder

1 teaspoon ground black pepper

2 tablespoons hot sauce

1/4 cup cooking oil, plus extra to cook tortillas

4 medium tortillas

2 cups grated cheddar cheese (or mozzarella)

540ml can black beans, drained

1/2 cup mild or hot salsa sauce, plus extra to serve  

Instructions

1. Rinse the black beans with cold water and drain completely.
2. Mix the salt, garlic, black pepper and hot sauce together and rub this over the pork.
3. Add the 1/4 cup of oil to a large frying pan on medium heat and fry the pork chops for about 8-10 minutes on each side.
4. Once the internal temperature of the pork is 160ºF/71°C, turn off the heat.
5. Cut the pork into pieces (about 1 inch squares),and set aside.
6. In a clean, non-stick frying pan, drizzle a few tablespoons of oil and heat it up on medium heat.
7. Place one tortilla at a time on the oil and spread a handful of cheese, and wait for it to melt.
8. Next, add some beans and pork on the same side as the cheese and top with salsa sauce.
9. Add a bit more cheese and flip the tortilla in half like an omelet.
10. Take the tortilla from the pan and cut in half or quarters.
11. Repeat steps 7-10 until the pork is used up.
12. Serve the quesadillas warm with salsa, guacamole or even sour cream.

Notes

Other great add ins for a quesadilla include chopped onions, jalapeño, avocado or corn.