Pinto bean & feta cheese quesadillas - bon appetit
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1½ | 15-to 16 oz cans pinto beans, drained, rinsed | |
| ¾ | cup | Chopped red onion |
| ¾ | cup | Chopped fresh parsley |
| 1½ | Jalapeno chilies, seeded, minced | |
| 1½ | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| 8 | Whole wheat flour tortillas (about 8-inch diameter) | |
| 8 | tablespoons | Crumbled feta cheese (about 4 oz) |
| Vegetable oil | ||
Directions
Combine fint 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill) Place 1 tortilla on work surface. Spread with ¼ of bean mixture.
Top with 2 T cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add quesadilla; cook until beans are heated and tortillas are bown, about 4 minutes per side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve.
Bon Appetit/July/94 Scanned & edited by Di Pahl & <gg>