Pork And Black-Bean Quesadillas

• 3 garlic cloves, coarsely chopped
• 1 canned chipotle chili in adobo sauce, seeded and roughly chopped
• 5 tablespoons fresh lime juice (from 2 limes), divided
• 1/2 teaspoon dried oregano
• 1 pork tenderloin (about 14 ounces)
• Salt and black pepper
• 4 large whole-wheat tortillas
• 1 can (15 ounces) black beans, drained and rinsed
• 1 yellow bell pepper, diced
• 2 scallions, thinly sliced
• 1/4 cup chopped fresh cilantro leaves
• 1 teaspoon extra-virgin olive oil
• 1 teaspoon ground cumin
• 1 ripe avocado, thinly sliced

1. 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.
2. Preheat oven to 350u0b0F. 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 160u0b0F. Let pork rest 5 minutes; thinly slice. Wrap tortillas in foil; warm in oven while pork rests.
3. 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.

garlic, chipotle chili, lime juice, oregano, pork tenderloin, salt, tortillas, black beans, yellow bell pepper, scallions, cilantro, extravirgin olive oil, ground cumin, avocado

Taken from www.epicurious.com/recipes/member/views/-pork-and-black-bean-quesadillas-1278292 (may not work)