Recipes and Cooking Pork and Black Bean Quesadillas Be the first to rate & review! 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. By Colleen Weeden Colleen Weeden As a food expert, Colleen Weeden has written extensively for Better Homes & Gardens. From airfryer tips to advice on how to poach an egg, she shares her passion for food with practical, easy-to-follow tips. She has also contributed to Midwest Living magazine. Learn about BHG's Editorial Process Updated on December 10, 2020 Print Rate It Share Share Tweet Pin Email Photo: Blaine Moats Servings: 4 Yield: 12 wedges total Jump to Nutrition Facts Ingredients 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 Directions On 3 of the tortillas layer pork, beans, cheese, and jalapeños. Top with remaining tortillas. 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 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. 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. 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. Rate it Print Nutrition Facts (per serving) 541 Calories 29g Fat 32g Carbs 36g Protein Show Full Nutrition Label Hide Full Nutrition Label 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.