If you are using canned pinto beans, puree them in a food processor with a little of the canning liquid or water. A few chunks are just fine.
Finely mince the onion or shallot.
Rinse and chop the parsley.
Place the refried or pureed beans in a medium mixing bowl. Add the spices to the refried or pureed beans. Mix well.
Add the shallots and parsley and mix well
Place a tortilla on a plate. Spread the bean mixture about 1/4 to 1/2 inch thick on the tortilla. (It is hard to say how much beans mixture to use because it depends so much on the size of the tortilla. When using large 8-9 inch tortillas, about 2.5-3 quesadillas out of one can of refried beans.)
After the beans are spread over one whole tortilla, put about 3 -4 tablespoons crumbled feta cheese over the tortilla.
Slide the tortilla into a non-stick pan. Cover with a second tortilla and cook over medium low heat for about 3 minutes. Covering the pan will ensure that the filling is completely warm and feta as melted as it gets. It is optional however.
Carefully flip the quesadilla after about 3 minutes. Cover again if you are using a cover.
After about 3 more minutes, when the tortilla is browned, place the quesadilla on a plate.
Let cool for about 3 minutes before cutting with scissors into wedges.
Serve with salsa, guacamole and your favorite toppings.