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.