1 1/2 cn Pinto Beans — drained &
Rinsed * 3/4 c Red Onion — chopped
3/4 c Fresh Parsley — chopped
1 1/2 Jalapeno Peppers — seeded
And minced 1 1/2 ts Chili Powder
1/2 ts Cumin
6 Flour — tortillas
4 oz Feta Cheese — crumbled
Vegetable Oil * 15-16 ounce cans. Combine first 6 ingredients in processor. Process until very chunky puree forms. Transfer to bowl and season with salt and pepper. Place one tortilla on work surface. Spread with 1/3 of the bean mixture. Top with 1/3 of the 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. Repeat with remaining tortillas, beans and cheese. Makes 3 large servings. Recipe By :