22 oz (1 1/2 cans) Pinto Beans;
- drained & rinsed
3/4 c Red Onion; chopped
3/4 c Fresh Parsley; chopped
2 md Jalapenos; seeded, minced
1 1/2 ts Chilli spice
1/2 ts Cumin
6 Flour tortillas
4 oz Feta Cheese; crumbled
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.
