Pinto bean and feta quesadillas
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 16 | ounces | Pinto beans; drained |
| ¾ | cup | Red onions; chopped |
| ½ | cup | Parsley; chopped fine |
| 1 | Jalapeno pepper; chopped fine | |
| 1½ | teaspoon | Chili powder |
| ½ | teaspoon | Ground cumin |
| 8 | Flour tortillas | |
| 4 | tablespoons | Feta cheese; crumbled |
| 1 | teaspoon | Canola oil |
| Nonfat sour cream | ||
| Fresh salsa | ||
Directions
Combine first six ingredients in processor. Using on/off turns, process until very chunky. Season with salt and pepper. (Can be prepared 1 day ahead, cover and chill.)
Place 1 tortilla on work surface. Spread with some of bean mixture. Top with feta cheese and fold over in half. Heat a non-stick skillet, and spray with vegetable spray. Add ¼ tsp. oil and quesadilla. Cook until beans are heated through, aprox 4 mins per side. Repeat with other tortillas.
Cut into wedges and serve with salsa and a dollop of fat-free sour cream.
Posted to EAT-LF Digest by Penchard@... on Apr 20, 1999, converted by MM_Buster v2.0l.
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