Pinto Bean and Feta Cheese Quesadillas

Cooking With Rania - "Hearty Soups and Sandwiches"
KDKA Pittsburgh Today Live 1/09/2013

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Pinto Bean and Feta Cheese Quesadillas

2 - 15 oz cans pinto beans - drained and rinsed
1 cup chopped red onion
1 cup chopped fresh parsley
2 jalapeno chilies - seeded and minced
2 teaspoons chili powder
1/2 teaspoon ground cumin
Salt and pepper to taste

10 - 6" whole wheat flour tortillas
10 ounces feta cheese - crumbled

Combine first 6 ingredients in food processor. Process, using on/off turns. Transfer to a bowl and season with salt and pepper to taste. Place 1 tortilla on work surface. Spread with 1/5 of the bean mixture. Top with 2 tablespoons crumbled feta cheese, then another tortilla. Repeat with remaining tortilla. At this point - you can wrap quesadillas and refrigerate until ready to serve. When you are ready to serve quesadillas, pre-heat a grill pan over medium high heal. Brush both sides of the quesadilla with a small amount of vegetable oil. Place the quesadilla onto the preheated grill pan and grill until the beans are heated and the tortillas are browned and the cheese is melted. This should take about 2 minutes per side. Transfer to a warm plate and repeat with remaining quesadillas. Cut each quesadilla into 8 wedges and serve.

Serves: 8 - 10

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