Spinach and cheese quesadillas

Prep 0 h : 0 m
Cook 0 h : 40 m


  • ⅓ cup low-fat cottage cheese

    50g baby spinach leaves

    1 avocado, finely chopped

    100g canned kidney beans, rinsed, drained

    125g canned corn kernels, rinsed, drained

    150g tomatoes, seeded and finely chopped

    100g red onion, finely chopped

    1 courgette, coarsely grated

    8 flour tortillas, 6 inch each

    50g coarsely grated mozzarella

    2 tbsp fresh coriander leaves


  • Blend or process cottage cheese and spinach until smooth.

    Combine avocado, beans, corn, tomato, onion and courgette in a medium bowl.

    Preheat grill (broiler).

    Place four tortillas on oven trays; spread spinach mixture over tortillas, leaving a 2cm (¾-inch) border around the edge. Spread avocado mixture over spinach mixture; top each with the remaining tortillas.

    Sprinkle mozzarella over quesadilla stacks.

    Grill quesadillas until browned lightly. Serve sprinkled with coriander.