Pork and Black Bean Quesadillas

For that gorgeous (and just-right crispness) browning on the outside of this quesadilla recipe, be sure your oil is already hot before adding the quesadillas to the skillet.

Pork and Black Bean Quesadillas
Photo: Blaine Moats
12 wedges total


  • 6 7 inch flour tortillas

  • 2 cup Cuban Pulled Pork

  • ½ 15 ounce can black beans, rinsed and drained (3/4 cup)

  • 1 ½ cup shredded Monterey Jack cheese (6 ounces)

  • 2 fresh jalapeño peppers, stemmed, seeded, and minced or 1/2 cup sliced pickled jalapeno chile peppers, drained and minced

  • 2 tablespoon vegetable oil

  • Salsa verde

Cuban Pulled Pork

  • 1 4 pound boneless pork shoulder roast

  • ¼ cup chopped fresh parsley

  • 2 tablespoon minced fresh garlic

  • 2 tablespoon dried oregano, crushed

  • 4 teaspoon onion powder

  • 4 teaspoon ground cumin

  • 2 teaspoon ground black pepper

  • 1 ½ teaspoon salt

  • 1 orange, quartered

  • 1 lime, quartered

  • 1 medium onion, quartered


  1. On 3 of the tortillas layer pork, beans, cheese, and jalapeños. Top with remaining tortillas.

  2. In an extra-large skillet heat 1 tablespoon oil over medium. Add tortilla stacks in batches. Heat for 1 to 1 1/2 minutes per side or until well browned. Add additional oil as necessary during cooking. Cut each stack into 4 wedges to serve. Serve with salsa verde.

Cuban Pulled Pork

  1. Preheat oven to 325°F. Place roast, fat side up, in a 5- to 6-quart Dutch oven. In a small bowl stir together parsley, garlic, oregano, onion powder, cumin, pepper, and salt. Rub all over pork.

  2. Roast, covered, 3 1/2 hours. Add orange, lime, and onion wedges. Roast, uncovered, 1 hour more or until tender and an instant-read thermometer inserted in meat registers at least 190°F.

  3. Transfer meat to a cutting board, reserving citrus, onion, and cooking liquid. Shred meat. In a large bowl toss meat with enough cooking liquid to moisten. Once cool, squeeze citrus over meat to release juices; stir into meat. Store meat mixture in an airtight container in refrigerator up to 4 days or freezer up to 3 months. Makes about 7 cups.

Slow Cooker Variation:

Prepare as directed, except place meat in a 6- to 7-qt. slow cooker. Cover; cook on low 8 to 10 hours, adding citrus and onion the last hour of cooking.

Nutrition Facts (per serving)

541 Calories
29g Fat
32g Carbs
36g Protein
Nutrition Facts
Servings Per Recipe 4
Calories 541
% Daily Value *
Total Fat 29g 37%
Saturated Fat 12g 60%
Cholesterol 99mg 33%
Sodium 1062mg 46%
Total Carbohydrate 32g 12%
Total Sugars 3g
Protein 36g
Vitamin C 14mg 70%
Calcium 436mg 34%
Iron 4.5mg 25%
Potassium 601mg 13%
Folate, total 57.3mcg
Vitamin B-12 1.1mcg
Vitamin B-6 0.6mg

*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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