Pork Enchilada Quesadilla

Steps

Prepare the Ingredients

1. 1

   Drain and rinse the black beans in a colander/strainer.

2. 2

   In a microwave-safe bowl, combine the drained beans, 2 tsp. water, 1/4 of the fiesta seasoning (reserve the remaining for the pork), and the cream cheese. Mash with a fork until the beans are slightly chunky.

3. 3

   Microwave the bean mixture uncovered until the cream cheese is melted, about 1-2 minutes. Carefully remove from the microwave and stir to combine.

   Start 1-minute timer
4. 4

   While the beans microwave, halve the lime and cut into wedges. Trim and thinly slice the green onions.

Cook the Pork

5. 5

   Place a large non-stick pan over medium-high heat and add 1 tsp. olive oil.

6. 6

   Add the ground pork, garlic salt, and the remaining fiesta seasoning to the hot pan. Break up the meat until no pink remains and the pork reaches a minimum internal temperature of 160 degrees, approximately 5-7 minutes.

   Start 5-minute timer
7. 7

   Remove the pan from the burner and transfer the cooked pork to a plate. Wipe the pan clean and reserve for later use.

Assemble the Quesadillas

8. 8

   Place the flour tortillas on a clean, flat work surface.

9. 9

   Evenly divide the bean mixture between the tortillas, placing it on one half of each. Top the beans with the cooked pork, then sprinkle with the shredded quesadilla cheese.

10. 10

    Fold the tortillas over the cheese, pressing gently to adhere.

Toast the Quesadillas

11. 11

    Return the pan used for the pork to medium heat and add 1 tsp. olive oil.

12. 12

    Working in batches if necessary, add the quesadillas to the hot pan. Toast until golden-brown, about 2-4 minutes per side. Replenish oil if necessary, then remove from burner.

    Start 2-minute timer

Heat Sauce and Finish Dish

13. 13

    Place the enchilada sauce in another microwave-safe bowl. Microwave uncovered until heated through, about 60-90 seconds. Carefully remove from the microwave.

    Start 1-minute timer
14. 14

    Plate the dish by topping the quesadillas with the heated enchilada sauce and light sour cream. Cut the quesadillas into triangles if desired. Garnish with sliced green onions and squeeze lime wedges over to taste.