Chesse & Spinach Quesadillas

Ingredients

2/3 cup (130g) low-fat cottage cheese
100g spinach leaves, trimmed
1 medium avocado(250g), chopped finely
1 cup(200g) canned mexican-style beans, drained
125g can corn kernals, drained
2 medium tomatoes(380g) deseeded, chopped finely
1 small red onion(100g), chopped finely
2 medium courgettes (240g), grated coarsely
16 small flour tortillas
1 1/2 cups (150g) coarsely grated low-fat mozzarella

Serves 8 

Method

Blend or process cottage cheese and spinach until smooth. Combine avocado, beans, corn, tomato, onion and courgettes in medium bowl.

Place eight tortillas on lightly oiled oven tray: divide spinach mixture among tortillas, leaving 2cm border around edge. Divide avocado mixture among tortillas, sprinkling it over spinach mixture. Top each with one of the remaining tortillas.

Sprinkle mozzarella over quesadilla stacks: place under a preheated grill until cheese just melts and browns lightly.

Per serving 11.8 fat: 1177kj (282 cal)