Pinto Bean and Feta Cheese Quesadillas
Sunday Night Dinner
I love feta cheese. Tangy and flavorful, it punches up any dish. My current favorite brown bag lunch is a feta and tomato sandwich. I use a sprouted grain bread (Alvarado Street Bakery), spread one side with plain greek yogurt and tomatoes, top with feta and the other slice. Feta feels summery to me. As we tire of winter and our cold spring, bring on the feta!
I first made this recipe on July 3, 1994. Back in the early days of marriage when I was trying new recipes, clipping them out, and pasting them into a little notebook, with the date carefully noted. Exactly 5 years before my son was born. This recipe has evolved to a simple weeknight meal that is healthy and appealing. We call it Bean Burritos. Even my (now) 16-year old son loves them, albeit with flour tortillas (and no feta, and definitely no olives).
Pinto Bean and Feta Cheese Quesadillas, aka Bean Burritos
- 1 15 oz can pinto beans, drained and rinsed
- 1 Tablespoon chili powder
- 1 teaspoon ground cumin
- 2 Tablespoons fresh lemon juice
- 4 – 6 oz feta cheese, sliced
- Sliced ripe olives
- Tortillas (I use 100% whole wheat, check sugar content and use a brand without sugar, it tastes weird if it’s too sweet. My husband and son prefer traditional flour tortillas. Corn tortillas do not work well.)
Heat oven to 350 degrees.
In a food processor, combine beans, chili powder, cumin, and lemon juice and blend. It does not have to be smooth, a little texture is nice.
Spread ~2 Tablespoons of bean mixture on 6-8 tortillas. Top with feta. Sprinkle with olives. Roll up.
Heat 3-4 tablespoons olive oil in a large, heavy skillet over medium heat. Add tortillas – in 2 batches – and toast until golden, about 3 minutes on each side. Remove from heat and place in an oven-proof dish.
Heat tortillas in oven, until feta melts, about 10 additional minutes.
Top with salsa.
Serves 3-4 as main course, about 2-3 tortillas per person.