Brock’s Quesadilla Burritos
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!