Try this Pinto Bean And Feta Quesadillas recipe, or contribute your own.
Suggest a better descriptionCombine 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.
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Serving Size: 1 Serving (474g) | ||
Recipe Makes: 8 servings | ||
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Calories: 984 | ||
Calories from Fat: 217 (22%) | ||
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Amt Per Serving | % DV | |
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Total Fat 24.1g | 32 % | |
Saturated Fat 5.8g | 29 % | |
Monounsaturated Fat 12.1g | ||
Polyunsanturated Fat 5.1g | ||
Cholesterol 1.7mg | 1 % | |
Sodium 2522.4mg | 87 % | |
Potassium 791.6mg | 21 % | |
Total Carbohydrate 163.4g | 48 % | |
Dietary Fiber 11g | 44 % | |
Sugars, other 152.4g | ||
Protein 27.1g | 39 % | |
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
Calories per serving: 984
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