| 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.
A Message from our Provider:
“When Holy God draws near in true revival, people come under terrible conviction of sin. The outstanding feature of spiritual awakening has been the profound consciousness of the Presence and holiness of God. #Henry Blackaby”