pinto-bean-and-feta-cheese-quesadillas-2128.json

{
    "directions": [
        "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."
    ],
    "ingredients": [
        "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 jalape\u00f1o 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"
    ],
    "language": "en-US",
    "source": "www.epicurious.com",
    "tags": [
        "Food Processor",
        "Bean",
        "Cheese",
        "Super Bowl",
        "Low Fat",
        "Vegetarian",
        "Lunch",
        "Feta",
        "Pan-Fry",
        "Healthy",
        "Jalape\u00f1o",
        "Tortillas",
        "Sugar Conscious",
        "Pescatarian",
        "Peanut Free",
        "Tree Nut Free",
        "Soy Free",
        "Kosher"
    ],
    "title": "Pinto Bean and Feta Cheese Quesadillas",
    "url": "http://www.epicurious.com/recipes/food/views/pinto-bean-and-feta-cheese-quesadillas-2128"
}