| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Grains, Dairy | Mexican | Brunch, Ethnic, Mexican | 8 | servings |
INGREDIENTS
| 16 | oz | Pinto beans; drained |
| 3/4 | c | Red onions; chopped |
| 1/2 | c | Parsley; chopped fine |
| 1 | Jalapeno pepper; chopped fine | |
| 1 1/2 | ts | Chili powder |
| 1/2 | ts | Ground cumin |
| 8 | Flour tortillas | |
| 4 | tb | Feta cheese; crumbled |
| 1 | ts | Canola oil |
| Nonfat sour cream | ||
| Fresh salsa |
INSTRUCTIONS
Combine first six ingredients in processor. Using on/off turns, process until very chunky. Season with salt and pepper. (Can be prepared 1 day ahead, cover and chill.) Place 1 tortilla on work surface. Spread with some of bean mixture. Top with feta cheese and fold over in half. Heat a non-stick skillet, and spray with vegetable spray. Add 1/4 tsp. oil and quesadilla. Cook until beans are heated through, aprox 4 mins per side. Repeat with other tortillas. Cut into wedges and serve with salsa and a dollop of fat-free sour cream. Posted to EAT-LF Digest by Penchard@aol.com on Apr 20, 1999, converted by MM_Buster v2.0l.
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