Pork Black Bean and Apricot Quesadilla

Ingredients

• 8 whole-wheat flour tortillas
• 4 cups grated Mexican blend cheese
• One 15.5-ounce can black beans, drained and rinsed
• 1 cup cubed leftover pork tenderloin, such as Grilled Pork Tenderloin, recipe follows
• 1 cup leftover apricot salsa, such as Apricot-Serrano Salsa, recipe follows
• 4 scallions, thinly sliced
• Sliced avocado, for serving
• Sour cream, for serving
• Chopped fresh cilantro, for serving
• 1 tablespoon honey
• 1 tablespoon balsamic vinegar
• 1 teaspoon ancho chile powder
• 1 clove garlic, minced
• 1 1/2 pounds pork tenderloin
• Kosher salt and freshly ground black pepper
• 2 cups chopped (small cubes) fresh apricots (about 3 apricots)
• 1/2 cup fresh cilantro, finely chopped
• 1/4 cup fresh lime juice
• 1 serrano pepper, finely chopped
• 1/4 red onion, finely chopped
• Kosher salt and freshly ground black pepper

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