Pork & Black Bean Quesadillas

iVillage Member
Registered: 04-01-2005
Pork & Black Bean Quesadillas
Wed, 09-19-2007 - 7:09am

Pork & Black Bean Quesadillas

4 servings

Description
Chipotle chilies are dried, smoked jalapeños canned in a piquant adobo sauce. They lend a spicy, smoky flavor to this pork and black bean quesadilla. Remember to remove the seeds from the chili before chopping, and wash your hands well after handling the chilies.

Ingredients
3 garlic cloves, coarsely chopped
1 canned chipotle chili in adobo sauce, seeded and roughly chopped
5 tablespoons fresh lime juice (from 2 limes), divided
1/2 teaspoon dried oregano
1 pork tenderloin (about 14 ounces)
Salt and black pepper
4 large whole-wheat tortillas
1 can (15 ounces) black beans, drained and rinsed
1 yellow bell pepper, diced
2 scallions, thinly sliced
1/4 cup chopped fresh cilantro leaves
1 teaspoon extra-virgin olive oil
1 teaspoon ground cumin
1 ripe avocado, thinly sliced

Directions
1. In blender, puree garlic, chili, 2 tablespoons juice, and oregano. Season pork with salt and pepper; place in resealable plastic bag. Add chili mixture to bag; turn to coat meat. Marinate, refrigerated, at least 1 hour.
2. Preheat oven to 350° F. Coat large ovenproof nonstick skillet with cooking spray; set over high heat. Sear pork on all sides, about 6 minutes. Transfer to oven; cook 20 minutes, or until an instant-read thermometer registers 160° F. Let pork rest 5 minutes; thinly slice. Wrap tortillas in foil; warm in oven while pork rests.
3. In medium bowl, combine beans, bell pepper, scallions, cilantro, oil, cumin, remaining lime juice, and salt and pepper. Let the diners each make their own quesadilla with sliced pork, bean salsa, and avocado.

Photo Sharing and Video Hosting at Photobucket
Photo Sharing and Video Hosting at Photobucket