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Brock’s Quesadilla Burritos

  • Author: Meagan


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!



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


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!



From Meagan's Kitchen

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