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Brekky Quesadilla

Brekky Quesadillas with Black Beans and Mushrooms

Brekky Quesadillas with Black Beans and Mushrooms



  • 1 clove of garlic
  • 1 cup of baby spinach leaves
  • 1 cup of coriander leaves
  • 30 g tomatoes, diced
  • 300 g button mushrooms
  • 1 cup of grated low fat cheddar cheese
  • 4 wholegrain tortilla wraps
  • 2 tbsp of lime juice
  • 1 cup of cottage cheese
  • 400 g black beans
  • 1 tsp of ground cumin
  • 1 tbsp of paprika


  1. Heat a large non-stick frying pan over medium to high heat.
  2. Add the mushrooms and tomatoes cook, stirring, for 5 to 6 minutes or until golden. Add the garlic and cook for a minute or until fragrant. Add the beans, tomato and spices, cook for 3 minutes or until heated through. Season to taste with sea salt and freshly ground black pepper. Set aside.
  3. Preheat a sandwich press. Spread a quarter of the mushroom mixture over half of a tortilla. Top with a quarter of the cheese and a quarter of the spinach leaves. Fold the tortilla over to enclose the filling. Repeat with the remaining tortillas and fillings.
  4. Cook in batches in the sandwich press for 3 minutes or until the quesadillas are crisp and the cheese has melted. (Alternatively cook the quesadillas in a large non-stick frying pan for 2 minutes each side.)
  5. Serve with a dollop of cottage cheese with lime mixed in, garnished with coriander.
Obesity’s health consequences range from increased risk of premature death to serious chronic conditions that reduce the overall quality of life The World Health Organization