Pinto Bean And Feta Quesadillas

Pinto Bean And Feta Quesadillas Ingredients

16 oz Pinto beans; drained	8 Flour tortillas
3/4 c Red onions; chopped	4 tb Feta cheese; crumbled
1/2 c Parsley; chopped fine	1 ts Canola oil
1 Jalapeno pepper; chopped	Nonfat sour cream
1 1/2 ts Chili powder	Fresh salsa
1/2 ts Ground cumin

Instructions for Pinto Bean And Feta Quesadillas

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 1/4 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@aol.com on Apr 20, 1999, converted by MM_Buster v2.0l.

Main Ingredient: HerbsCuisine: Mexican

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