Pinto Bean & Feta Cheese Quesadillas Recipe




Pinto Bean & Feta Cheese Quesadillas Ingredients

1 1/2 can pinto beans -- drained &
1 rinsed *
3/4 cup red onion -- chopped
3/4 cup fresh parsley -- chopped
1 1/2 jalapeno peppers -- seeded
1 and minced
1 1/2 tsp chili powder
1/2 tsp cumin
6 flour -- tortillas
4 oz feta cheese -- crumbled
1 vegetable oil

A Recipe for
Pinto Bean & Feta Cheese Quesadillas

 

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This is a recipe for Pinto Bean & Feta Cheese Quesadillas from the recipe cookbook of Recipes-to-go (Bean)


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Pinto Bean & Feta Cheese Quesadillas recipe - a tasty recipe for you to add to your collection!

Herb Tip
Using Oregano:
Only the leaves are used of the oregano plant available in both fresh and dried. Oregano, which is a classic addition to Italian food, also adds a robust and pungent flavor to stews, soups, fish, lamb, pork, vegetables and vinegars.




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"A man accustomed to American food and American domestic cookery would not starve to death suddenly in Europe, but I think he would gradually waste away, and eventually die."

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Pinto Bean & Feta Cheese Quesadillas

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J. K. Galbraith






Pinto Bean & Feta Cheese Quesadillas Directions

* 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 :

Serves: 3

 

 

 

 

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Pinto Bean & Feta Cheese Quesadillas Recipe from the Recipes-To-go.com Bean Recipe Cookbook

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