Spinach and cheese quesadillas
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.