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Add a photoServings: 3
Ingredients
- 1Â 1/2 can Pinto Beans -- liquid removed &
- Â Â Rinsed *
- 3/4 c. Red Onion -- minced
- 3/4 c. Fresh Parsley -- minced
- 1Â 1/2 x Jalapeno Peppers -- seeded
- Â Â And chopped
- 1Â 1/2 tsp Chili Pwdr
- 1/2 tsp Cumin
- 6 x Flour -- tortillas
- 4 ounce Feta Cheese -- crumbled
- Â Â Vegetable Oil
Directions
- * 15-16 Oz cans.
- Combine first 6 ingredients in processor. Process till 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 mix. Top with 1/3 of the cheese, then another tortilla. Heat heavy medium skillet over medium heat. Brush with oil. Add in quesadilla; cook till beans are heated and tortillas are brown, about 4 min per side. Repeat with remaining tortillas, beans and cheese.
- Makes 3 large servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 334g | |
| Recipe makes 3 servings | |
| Calories 322 | |
| Calories from Fat 90 | 28% |
| Total Fat 10.35g | 13% |
| Saturated Fat 6.1g | 24% |
| Trans Fat 0.0g | |
| Cholesterol 34mg | 11% |
| Sodium 1109mg | 46% |
| Potassium 753mg | 22% |
| Total Carbs 41.76g | 11% |
| Dietary Fiber 11.9g | 40% |
| Sugars 4.96g | 3% |
| Protein 17.44g | 28% |
