Taco Tuesday anyone? Well if you flip flopped this meal plan and started the week with Cuban Pork and Beans, then this meal would show up on a Tuesday, as the meal plan is written though, you'll make this meal last. Quesadilla Friday? Let's make it viral!
At a Glance:
Prep time: 5 min | Cook time: 15 min
Servings: 4-6
Ingredients
- 1-1.5 pounds cooked pork butt (from previous night)
- 1.5 cups leftover Cuban black beans
- 1/2 bag frozen cauliflower, thawed and chopped
- 4-6 low carb tortillas
- 1 red onion, thinly sliced
- 1 bell pepper, sliced
- Avocado oil spray or avocado oil with a brush
- 4 ounces Mexican cheese blend
- 1 Avocado - mashed
- Salsa for dipping
- Fresh cilantro for garnish
Instructions
- Preheat the Oven to 450°F (232°C). While preheating, add the two sheet pans to the oven so they are hot when you place the quesadillas on them later in the recipe.
- Shred the cooked pork butt. In a large mixing bowl, combine the shredded pork, leftover Cuban black beans, and riced frozen cauliflower.
- There is an optional step of cooking bell pepper and onion to make more like fajita veggies in the quesadilla, however I like to skip this step so they have a slight crunch left to them when I eat the Quesadilla. In either case, be sure you slice before using in recipe.
- Assemble the Quesadillas: Lay out the low carb tortillas on a clean surface. Evenly distribute the pork, black beans, and cauliflower mixture onto half of each tortilla. Add the sliced red onion and bell pepper on top of the mixture. Sprinkle the Mexican cheese evenly over the filling.
- Fold and Prep for Baking: Fold the tortillas in half to form quesadillas. Lightly spray a sheet pan with avocado oil or brush with avocado oil. Place the folded quesadillas on the prepared sheet pan.
- Spray the tops of the quesadillas with avocado oil or brush with oil.
- Bake the Quesadillas: Place te se sheet pan on top of the quesadillas to press them down.
- Bake in the preheated oven for 15 minutes, or until the tortillas are crispy and the cheese is melted. Serve: Remove the quesadillas from the oven and let them cool slightly. Cut each quesadilla into wedges. Garnish with fresh cilantro. Serve with salsa for dipping.
Nutrition Facts (per serving)
475 Calories
36 g Protein
35 g Carbs
16 g Fiber
19 g Net Carbs
24 g Fat
Additional Notes
Variations: You can increase spice by also adding jalepenos slices into the tortilla with the bell peppers and onions.
Printable PDF below.
