Pinto Bean And Feta Cheese Quesadillas

• 1 1/2 (15 to 16 oz.) cans pinto beans, drained and rinsed
• 3/4 c. chopped red onion
• 3/4 c. chopped fresh parsley
• 1 1/2 jalapeno chilies, seeded and minced
• 1 1/2 tsp. chili powder
• 1/2 tsp. ground cumin
• 8 whole wheat flour tortillas (about 8-inch diameter)
• 8 Tbsp. crumbled Feta cheese (about 4 oz.)
• vegetable oil

1. Combine first 6 ingredients in processor.
2. Using on/off turns, process until very chunky puree forms.
3. Transfer to bowl. Season with salt and pepper.
4. (Can prepare 1 day ahead, cover and chill.) Place 1 tortilla on work space.
5. Spread with 1/4 of the bean mixture. Top with 2 tablespoons cheese, then another tortilla. Heat heavy medium skillet over medium heat.
6. Brush with oil. Add quesadilla. Cook until beans are heated and tortillas are brown, about 4 minutes on each side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture, then cheese. Cut each quesadilla into 8 wedges and serve.
7. Serves 8.

pinto beans, red onion, fresh parsley, jalapeno chilies, chili powder, ground cumin, whole wheat flour tortillas, feta cheese, vegetable oil

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1076321 (may not work)