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1 1/2 15-16 ounce can pinto beans, drained and rinsed
3/4 cup chopped red onion
3/4 cup chopped fresh parsley
1 1/2 jalapeno peppers, seeded and minced
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
6 flour tortillas
4 ounces crumbled feta cheese
vegetable oil
Combine first 6 ingredients in processor. Process until very chunky puree forms. Transfer to bowl and season with salt and pepper. Place one tortilla on work surface. Spread with 1/3 of the bean mixture. Top with 1/3 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.
3/4 cup chopped red onion
3/4 cup chopped fresh parsley
1 1/2 jalapeno peppers, seeded and minced
1 1/2 teaspoons chili powder
1/2 teaspoon cumin
6 flour tortillas
4 ounces crumbled feta cheese
vegetable oil
Combine first 6 ingredients in processor. Process until very chunky puree forms. Transfer to bowl and season with salt and pepper. Place one tortilla on work surface. Spread with 1/3 of the bean mixture. Top with 1/3 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.