Cumin-Crusted Pork Quesadillas
Feeds One or Two

4-5oz pork tenderloin filet
1 tbsp cumin seed
1 tsp garlicky steak rub
1/5 stick of cinnamon
1 tbsp olive oil
2 medium (or taco size) flour quesadillas
1 c. refried black beans
2 tbsp hot salsa
2oz shredded Mexican blend cheese
2 tbsp chopped green onion

Place cumin seed, steak rub and cinnamon in a grinder and grind finely.  Rub pork with olive oil and then with the cumin mixture; grill on medium high heat for 8-10 minutes or until cooked through.  Let sit for a few minutes to rest and then slice as thinly as possible.

Heat refried beans in a small sauce pan until warm and malleable.  Heat up tortillas according to package instructions until soft and flexible.

Spread half the bean mixture all over one side of each tortilla.  Sprinkle 1 tbsp salsa, 1 tbsp green onion and 1 oz shredded cheese on each as well.  Finish by topping each tortilla with half the pork and fold the tortillas over.  Place on the grill over medium heat, close the lid and let cook for 2-3 minutes on each side, until cheese has melted and tortillas are crispy.

Cut and eat   This would go well with a side of guacamole and rice for dinner, but for lunch I just had a good healthy side of watermelon,  the cool sweetness of which worked great to balance the spicy, salty quesadilla.