Pork, Black Bean and Apricot Quesadilla

Servings:  2-4

Ingredients

• 8 whole-wheat flour tortillas
• 4 cups grated Mexican blend cheese
• One 15.5-ounce can black beans, drained and rinsed
• 1 cup cubed leftover pork tenderloin, such as Grilled Pork Tenderloin and Apricot-Serrano Salsa
• 1 cup leftover apricot salsa, such as Grilled Pork Tenderloin and Apricot-Serrano Salsa
• 4 scallions, thinly sliced
• Sliced avocado, for serving
• Sour cream, for serving
• Chopped fresh cilantro, for serving

Instructions

Heat a griddle over medium-high heat.

To assemble the quesadillas: On each of 4 tortillas, layer some of the cheese and then one-quarter of the beans, pork, salsa and scallions. Finish with more of the cheese, then top with a remaining tortilla.

Cook the quesadillas on the griddle until golden brown on each side. Serve immediately or keep in a warm oven until serving. Serve with sour cream, avocado and cilantro for topping.

Source: The Kitchen FoodNetwork, Katie Lee