| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Vegetables, Grains |
Vegetarian |
Cheese, Pulses and, Vegetables, Vegetarian |
3 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
* 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 :
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
A Message from our Provider:
“Love – a gift from God”