Brock’s Quesadilla Burritos
Description
Neither brain power nor effort required here…though to be fair, it’s pretty easy to whip up a ‘made up’ casserole when there’s leftover Brock’s Pulled Pork to use. I used what I had on hand…and then I had to make it again a couple of weeks later because we all loved it so much – below is what I used for a 9 x 13 cheesy pulled pork quesadilla burrito and an 8 x 8 bean casserole – enjoy!
Ingredients
1 package (12) corn tortillas
1 can (284 mL) Ro-Tel Diced Tomatoes and Green chilies mixed with 1 can (546 mL) Refried Pinto Beans
1 bottle (243 mL) Taco Sauce
~4 c. grated cheese
2 + c. chopped leftover pulled pork or other protein
chopped fresh cilantro, more grated cheese, salsa, avocado slices, sour cream, hot sauce for serving
Instructions
Preheat the oven to 350 and lightly spray a 9 x 13 and an 8 x 8 casserole dish.
In the 9 x 13 from the bottom up;
~4 tortillas, halved as needed to cover the bottom
~about 2/3’s of the tomato/bean mix, as evenly blobbed overtop as possible followed by about 3/4’s of the pork
~lots of grated cheese
~4 more tortillas
~2/3’s of the taco sauce drizzled over all
~more cheese and pork to top it off
For the vegetarian 8 x 8 sidekick casserole, from the bottom up;
~2 tortillas, halved as needed
~the remainder of the tomato bean mix
~half of the remaining cheese
~the last 2 tortillas then the last of the taco sauce drizzled on
~whatever cheese is left
Once your casseroles are built, pop them into the oven for 20 to 30 minutes until they are heated through and bubbling and a bit browned on top. Serve with any/all garnishes and take careful notes if you added/changed anything for next time!
