Pinto Bean and Feta Cheese Quesadillas

I use this Bon Appetit recipe as a base recipe and make changes according to what I have on hand.

You can use almost any kind of beans you like, including black beans.

Instead of feta cheese, use jack cheese, or any other favorite cheese.

I like serving it with guacamole, I think it completes the dish which always hits the spot:)


1 1/2 15- to 16-ounce cans pinto beans, drained, rinsed
3/4 cup chopped red onion
3/4 cup chopped fresh cilantro
1 1/2 jalapeño chilies, seeded, minced
1 1/2 teaspoons chili powder
1/2 teaspoon ground cumin

8 whole wheat flour tortillas (about 8-inch diameter)
8 tablespoons crumbled feta cheese (about 4 ounces)
Vegetable oil

Combine first 6 ingredients in processor. Using on/off turns, process until very chunky puree forms. Transfer to bowl. Season with salt and pepper. (Can be prepared 1 day ahead. Cover and chill.)

Place 1 tortilla on work surface. Spread with 1/4 of bean mixture. Top with 2 tablespoons 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.

Transfer to warm plate and cover to keep warm. Repeat with remaining tortillas, bean mixture and cheese. Cut each quesadilla into 8 wedges and serve.

Makes 8 Servings

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