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:)
PINTO BEAN AND FETA CHEESE QUESADILLAS
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)
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