Pinto Bean and Feta Cheese Quesadillas
37
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.
Nutrition Facts
Serving Size 363g (12.8 oz)Amount per Serving
Calories 30522% of calories 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?
