Pork Black Bean And Apricot Quesadilla Recipes

ONLINE ROUND 2 RECIPE - BLACK BEAN AND PORK STEW

Steps:

• In a medium pot over medium heat, add the oil. When it is hot, add the onions and peppers and cook until they begin to soften, about 5 minutes. Add the garlic and chile powder and cook for 1 minute. Add the beans and broth and bring to a simmer. Cook for 10 minutes. Add the pork and heat through.

BLACK BEAN AND AVOCADO QUESADILLAS

Steps:

• Mash half the black beans with potato masher until smooth, and mix with remaining whole beans.
• Spread equal parts beans, cheese and jalapenos on flour tortillas.
• Stack second tortilla on top of the filling.
• Heat 1 teaspoon of oil in a large nonstick saute pan over medium-high heat. Put two quesadillas in the pan, pressing down with spatula to close.
• Cook 2 to 4 minutes on both sides.
• Repeat with the remaining two quesadillas.
• Dice avocado, then toss with the lime juice and salt. Serve atop the quesadillas.

BLACK BEAN & BACON QUESADILLAS

Steps:

• Mix first 3 ingredients until well blended. Spoon evenly onto centers of tortillas; top with bacon slices. Fold in half to enclose filling.
• Heat large nonstick skillet on medium-high heat. Add quesadillas, 2 at a time; cook 2 to 3 min. on each side or until lightly browned on both sides. Repeat with remaining quesadillas.
• Serve topped with sour cream and cilantro.

BLACK BEAN AND CORN QUESADILLAS

Steps:

• Heat oil in a large saucepan over medium heat. Stir in onion, and cook until softened, about 2 minutes. Stir in beans and corn, then add sugar, salsa, and pepper flakes; mix well. Cook until heated through, about 3 minutes.
• Melt 2 teaspoons of the butter in a large skillet over medium heat. Place a tortilla in the skillet, sprinkle evenly with cheese, then top with some of the bean mixture. Place another tortilla on top, cook until golden, then flip and cook on the other side. Melt more butter as needed, and repeat with remaining tortillas and filling.

BLACK BEAN QUESADILLAS

Steps:

• In a large bowl, mash beans; add 1 cup salsa. Place five tortillas on ungreased baking sheets; spread with bean mixture. Sprinkle with cheese; top with the remaining tortillas. , Bake at 350° for 15-18 minutes or until crisp and heated through. Cut each quesadilla into six wedges. Serve with sour cream and remaining salsa.

BLACK BEANS AND PORK CHOPS

Steps:

• Season pork chops with pepper.
• Heat oil in a large skillet over medium-high heat. Cook pork chops in hot oil until browned, 3 to 5 minutes per side.
• Pour beans and salsa over pork chops and season with cilantro. Bring to a boil, reduce heat to medium-low, cover the skillet, and simmer until pork chops are cooked no longer pink in the center, 20 to 35 minutes. An instant-read thermometer inserted into the center should read 145 degrees F (63 degrees C).

BLACK BEAN 'N' CORN QUESADILLAS

Steps:

• Preheat oven to 400°. In a small bowl, mash 1 cup of the beans with a fork., In a large skillet, heat oil over medium-high heat. Add onion; cook and stir until tender. Stir in corn, cumin, chili powder, mashed beans and the remaining beans; heat through. Stir in spinach just until wilted., Spread four tortillas with bean mixture; sprinkle with cheese. Top with remaining tortillas. Place on two ungreased baking sheets., Bake 8-10 minutes or until cheese is melted. Cut each into six wedges.

BLACK BEAN AND PINEAPPLE QUESADILLA

Steps:

• Spray pan with non-stick cooking spray.
• Stir chilies and onion over medium-high until onions are translucent.
• Add refried black beans and taco seasoning to chilies and onion in pan and mix well.
• Spread mixture across 1/2 of the tortilla.
• Sprinkle with pineapple bits and cheese.
• Fold over the other half of the tortilla.
• Bake at 300 until cheese is melted and beans are warmed through, about 10-12 minutes.
• Serve with toppings of your choice, such as sour cream, guacamole, diced tomato, etc.