Ingredient: Salsa or Sour Cream for serving

A quesadilla is a Mexican dish that dates back to the 16th century. Traditional quesadillas were made with a corn tortilla that was warmed on a griddle, filled with cheese and various other fillings (meat, vegetables), and then folded over to be eaten by hand. The addition of toppings like guacamole, salsa and sour cream seems to have come along later.

Quesadillas are simple and quick to make. Place the quesadilla in a dry griddle (or skillet) over low to medium low heat. That way, you don’t have to handle greasy tortillas with your hands. But more importantly, oil is a heat conductor which browns the tortillas faster than the filling heats through and the cheese melts. Tortillas are thin – and they cook fast!

If you cover with a lid, the filling heats through and melts the cheese faster, before the tortilla gets too brown. Cook until underside is golden and crispy, then remove the lid.

Pulled pork and savory black beans are a great match by themselves but adding creamy avocado takes it up a few more notches. 

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Black Bean Pulled Pork Quesadillas

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Rating: 5
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Course

Lunch, Main Dish

Cuisine

Mexican

Keyword

black bean pulled pork quesadillas

Servings

MetricUS Imperial

Ingredients

• 4 large flour tortillas
• 240 gms Mexican cheese, shredded
• 250 gms pulled pork
• 540 ml black beans, rinsed & drained
• 4 green onions, sliced
• 1/2 cup cooked corn niblets
• 2 Tbsp butter,
• 250 gm mushrooms, sliced
• 1 large avocado, sliced
• 1-2 large Roma tomatoes, diced
• Salsa or Sour Cream for serving

Course Lunch, Main Dish Cuisine Mexican Keyword black bean pulled pork quesadillas Servings MetricUS Imperial Ingredients 4 large flour tortillas 240 gms Mexican cheese, shredded 250 gms pulled pork 540 ml black beans, rinsed & drained 4 green onions, sliced 1/2 cup cooked corn niblets 2 Tbsp butter, 250 gm mushrooms, sliced 1 large avocado, sliced 1-2 large Roma tomatoes, diced Salsa or Sour Cream for serving

Votes: 1 Rating: 5 You: Rate this recipe!

Instructions

1. On a griddle, heat butter & sauté mushrooms until moisture has evaporated; add corn & green onions. Sauté for another few minutes. Remove from heat; transfer to a dish.
2. Wipe griddle with paper towel; place 2 tortillas on dry griddle & top each with 60 gm of the cheese. Next, divide black beans, green onions, corn & mushrooms between the 2 tortillas. Top with another 60 gm each of the remaining cheese. Cover the tortillas with the 2 remaining tortillas.
3. If your griddle does not have a cover, use a sheet pan to cover the 'quesadillas' until cheese melts & quesadillas are heated through. Remove from griddle onto cutting board. Cut into wedges & place on serving plates. Top with avocado slices & diced Roma tomatoes. If you prefer, sprinkle with additional cheese & green onion. Serve with your choice ... salsa or sour cream or maybe both!