Pork and Black-bean Quesadillas

4 Servings
Pork Mexican
Low Carb Bake Main Dish Pork Mexican

3 lic cloves coarsely chopped
1 canned chipotle chili in bo sauce seeded and roughly chopped
5 tablespoons fresh e juice (from 2 limes), divided
1/2 teaspoon dried gano
1 k tenderloin (about 14 ounces)
Salt and ck pepper
4 large whole-wheat tillas
1 can (15 ounces) ck beans, drained and rinsed
1 low bell pepper diced
2 llions, thinly sliced
1/4 cup chopped fresh antro leaves
1 teaspoon extra-virgin ve oil
1 teaspoon ground in
1 ripe cado thinly sliced

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. 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. 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.


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