How To make Pinto Bean and Feta Cheese Quesadillas
How To make Pinto Bean and Feta Cheese Quesadillas
x
1 1/2 cn Pinto Beans
drained & Rinsed * 3/4 c Red Onion :
chopped 3/4 c Fresh Parsley
chopped 1 1/2 Jalapeno Peppers :
seeded And minced 1 1/2 ts Chili Powder 1/2 ts Cumin 6 Flour
tortillas 4 oz Feta Cheese :
crumbled Vegetable Oil * 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 :
How To make Pinto Bean and Feta Cheese Quesadillas's Videos
Spicy Pinto and Baked Bean Wraps with James Martin
Huevos Rancheros with Queso Fresco Recipe
Get the Recipe:
Traditionally served for breakfast, this dish piles tortillas with hearty beans, eggs, and cheese for a deliciously different dinner.
Preparation
Combine the tomatoes and enchilada sauce in a medium saucepan; bring to a boil. Reduce heat; simmer 5 minutes or until slightly thick. Remove from heat; stir in cilantro and juice. Set aside.
Place water and beans in a microwave-safe bowl, and partially mash with a fork. Cover and microwave at HIGH 2 minutes or until hot.
Heat a large nonstick skillet coated with cooking spray over medium-high heat. Add eggs; cook 1 minute on each side or until desired degree of doneness.
Warm tortillas according to package directions. Spread about 1/3 cup beans over each tortilla; top each tortilla with 1 egg. Spoon 1/2 cup sauce around each egg; sprinkle each serving with 1/4 cup cheese.
Kitchen Notes
Queso fresco is a soft, crumbly Mexican cheese found in the dairy section of large grocery stores or Hispanic markets, but use feta or goat cheese if you prefer.
Nutritional Information
400g sweet potato(kumara), cut into 2cm pieces 3 cups(90g) baby spinach leaves 400g can black beans, rinsed, drained 310 can corn kernels, drained 100g reduced-fat feta cheese 375g jar enchilada sauce or salsa 8 corn tortillas wrap 1/2 cup tasty grated cheese
Cooking method:
1. Preheat oven to 180°C or 160°C. Line a baking tray with baking paper. Arrange sweet potato in a single layer. 2. Place sweet potato,spinach,black beans,corn, and feta cheese in a large bowl. Add half the sauce and toss gently combine. 3. Heat a medium not-stick frying pan over medium-high heat. Cook tortillas for 15-20 seconds each side. 4. Filling tortillas the vegetables mixtures, place tortillas seam- side down , in prepared dish in a single layer. 5. Drizzle remaining sauce over center of enchiladas, sprinkle with cheese and bake for 30 minutes or until cheese is golden.
Cheesy Black bean Quesadilla
Crispy quesadilla with black beans and salsa cooked in butter. Soooo delicious.
Like me on Facebook:
Follow me on twitter:
Black Bean & Poblano Quesadillas Hello Fresh *KayRenea Done