Ingredients

• 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

Method

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.