SPINACH & CHEESE QUESADILLAS

PREP + COOK TIME 40 MINUTES SERVES 4

⅓ cup (65g) low−fat cottage cheese 50g baby spinach leaves

1 small avocado (200g),

chopped finely

125g can corn kernels, rinsed, drained ½ cup (100g) canned kidney beans,

rinsed, drained

1 medium tomato (150g), seeded,

chopped finely

1 small red onion (100g),

chopped finely

1 medium zucchini (120g),

grated coarsely

8 x 15cm flour tortillas

½ cup (50g) coarsely grated

reduced−fat mozzarella 2 tablespoons loosely packed fresh

coriander leaves 1 Blend or process cottage cheese and spinach until smooth.

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

3 Preheat grill.

4 Place 4 tortillas on oven trays; spread spinach mixture over tortillas, leaving a 2cm border around the edge. Spread avocado mixture over spinach mixture; top each with the remaining tortillas. Sprinkle mozzarella over quesadilla stacks.

5 Place quesadillas under grill; cook for 3 minutes or until cheese melts. Serve sprinkled with coriander.

NUTRITIONAL COUNT A SERVE

13.7g total fat (4.1g saturated fat); 1285kJ (307 cal); 29.6g carbohydrate; 13.6g protein; 5.7g fibre