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LOCATION: Recipes >> Mexican >> Quesadillas 14

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PINTO BEAN AND FETA CHEESE QUESADILLAS

24 oz canned pinto beans, drained, rinsed
3/4 cup chopped red onion
3/4 cup chopped fresh parsley
1 1/2 jalapeņo chilies, seeded, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin

8 whole wheat flour tortillas (about 8-inch diameter)
8 tablespoons crumbled feta cheese (about 4 ounces)
Vegetable oil

Combine first 6 ingredients in processor. Using on/off turns,
process until very chunky puree forms. Transfer to bowl. Season
with salt and pepper.

Place 1 tortilla on work surface. Spread with 1/4 of 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
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.

8 Servings

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