Pinto Bean & Feta Cheese Quesadillas
Yield
3 servingsPrep
15 minCook
30 minReady
45 minTrans-fat Free, High Fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 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
|
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 693.6 | ml/g |
pinto beans
canned, drained, rinsed |
|
| 177 | ml |
red onion
chopped |
|
| 177 | ml |
parsley leaves
fresh, chopped |
|
| 1.5 | each |
jalapeño pepper
seeded, minced |
*
|
| 7.5 | ml |
chili powder
|
|
| 2.5 | ml |
cumin
|
|
| 6 | each |
flour tortillas
|
*
|
| 115.6 | ml/g |
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.
