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Pinto Bean and Feta Cheese Quesadillas

Pinto Bean & Feta Cheese Quesadillas

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Submitted by shorty5.0

YIELD

3 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

24 693.6
OUNCES ML/G PINTO BEANS
canned, drained, rinsed
¾ 177
CUP ML RED ONION
chopped
¾ 177
CUP ML PARSLEY LEAVES
fresh, chopped
1 ½ 1.5
EACH EACH JALAPEÑO PEPPER
seeded, minced *
1 ½ 7.5
TEASPOONS ML CHILI POWDER
½ 2.5
TEASPOON ML CUMIN
6 6
EACH EACH FLOUR TORTILLAS *
4 115.6
OUNCES ML/G FETA CHEESE
crumbled
1 1

Directions

Combine first 6 ingredients in processor.

Process until very chunky purée forms.

Transfer to bowl and season with salt and pepper.

Place one tortilla on work surface.

Spread with ⅓ of the bean mixture.

Top with ⅓ of the cheese, then another tortilla.

Heat heavy medium skillet over medium heat.

Brush with oil. Add quesadilla; cook until beans are heated and tortillas are brown, about 4 minutes per side.

Repeat with remaining tortillas, beans and cheese.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 363g (12.8 oz)
Amount per Serving
Calories 305 22% from fat
 % Daily Value *
Total Fat 7g 12%
Saturated Fat 4g 20%
Trans Fat 0g
Cholesterol 21mg 7%
Sodium 999mg 42%
Total Carbohydrate 15g 15%
Dietary Fiber 13g 51%
Sugars g
Protein 33g
Vitamin A 33% Vitamin C 45%
Calcium 26% Iron 29%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, High Fiber
 
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