Pinto & feta quesadillas

You will need
250g pack dried pinto beans, soaked and cooked as per pack instructions and refreshed
1 large red onion, peeled and finely chopped
1 jalapeno chilli, deseeded and finely chopped
1½ teaspoons chilli powder
1½ teaspoons ground cumin
salt and freshly ground black pepper
2 tablespoons corn oil
juice of 1 lime
20g pack fresh parsley, finely chopped
320g pack flour tortillas
200g pack feta cheese, crumbled

Method
In a food processor combine together the first 8 ingredients - (using a tablespoon of the corn oil) until soft and creamy in consistency. Transfer to a bowl and mix in the parsley.
Next place a tortilla on the work surface, then spread with ¼ of the bean mixture, top with 2 tablespoons of the cheese and finally another flour tortilla. Repeat this process until all ingredients have been used.
Heat the remaining oil in a heavy based frying pan then add the quesadilla and cook for 1-2 minutes on each side until the bean mixture is heated thorough and the tortillas are golden brown.
Cut each quesadilla into 4 wedges and serve immediately.