- 1 1/2 15- to 16-ounce cans pinto beans, drained, rinsed
- 3/4 cup chopped red onion
- 3/4 cup chopped fresh parsley
- 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.