Drain and rinse the pinto beans.

Chop the red onion and fresh parsley.

Seed and mince the jalapenos.

Combine pinto beans, red onion, parsley, jalapenos, chili powder, and cumin in a food processor.

Process using on/off turns until a very chunky puree forms.

Transfer the bean mixture to a bowl.

Season with salt and pepper to taste.

Spread the bean mixture evenly onto each tortilla.

Crumble feta cheese over the bean mixture on each tortilla.

Fold the tortillas in half.

Heat a lightly oiled skillet or griddle over medium heat.

Cook the quesadillas for about 5 minutes per side, or until golden brown and the feta cheese is slightly melted.

Cut each quesadilla into wedges and serve immediately.