Pinto Bean and Feta Cheese Quesadillas
Pinto Bean And Feta Cheese Quesadillas is an moderately easy dinner. Made with 1 1/2 (15 to 16 oz.) cans pinto beans, drained and rinsed, 3/4 c. chopped red onion, 3/4 c. chopped fresh parsley, 1 1/2 jalapeño chilies, seeded and minced and 1 1/2 tsp. chili powder, this recipe delivers authentic, satisfying flavors. Bursting with flavor in every bite.
Combine first 6 ingredients in processor.
Using on/off turns, process until very chunky purée forms.
Transfer to bowl. Season with salt and pepper.
(Can prepare 1 day ahead, cover and chill.) Place 1 tortilla on work space.
Spread with 1/4 of the 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 on each side. Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture, then cheese. Cut each quesadilla into 8 wedges and serve.
Serves 8.
🍷 Perfect Pairings
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