| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Vegetables, Grains | Vegetarian | Cheese, Pulses and, Vegetables, Vegetarian | 3 | Servings |
INGREDIENTS
| 1 1/2 | 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 | t | Chili Powder |
| 1/2 | t | Cumin |
| 6 | Flour, tortillas | |
| 4 | oz | Feta Cheese, crumbled |
| Vegetable Oil |
INSTRUCTIONS
-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 : From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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Nutrition (calculated from recipe ingredients)
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Calories: 402
Calories From Fat: 187
Total Fat: 21.3g
Cholesterol: 33.6mg
Sodium: 905.2mg
Potassium: 271.2mg
Carbohydrates: 41.2g
Fiber: 3.3g
Sugar: 3.3g
Protein: 12.1g