Pinto Bean and Feta Cheese Quesadillas
26
Ingredients
| 24 | ounces |
pinto beans
canned, drained, rinsed |
|
| ¾ | cup |
red onion
chopped |
|
| ¾ | cup |
parsley leaves
fresh, chopped |
|
| 1 ½ | each |
jalapeño pepper
seeded, minced |
* |
| 1 ½ | teaspoons |
chili powder
|
|
| ½ | teaspoon |
cumin
|
|
| 6 | each |
flour tortillas
|
* |
| 4 | ounces |
feta cheese
crumbled |
|
| 1 | x |
vegetable oil
|
* |
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.
