Pinto Bean And Feta Cheese Quesadillas - cooking recipe

Ingredients

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

Preparation

Combine first 6 ingredients in processor.
Using on/off turns, process until very chunky puree forms.
Transfer to bowl. Season with salt and pepper.
(Can prepare 1 day ahead, cover and chill.) Place 1 tortilla on work space.
Spread with 1/4 of the bean mixture. Top with 2 tablespoons 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 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.
Serves 8.