Cheese and spinach quesadillas

Author: Dixie Elliott - Home Economist, Recipe Developer

Photographer: James Moffatt

See favs

This quesadilla recipe is a perfect vegetarian option for Mexican night! Packed with fiber and calcium, it's sure to be a hit with the entire family plus is easy to make.

Serves: 4

Time to make: 45 mins

Ingredients

More weights & measures

500g low-fat cottage cheese
olive spray oil
200g mushrooms, sliced
8 light flour tortillas
400g can red kidney beans, drained, rinsed
3 tomatoes, diced
1 cup grated reduced-fat cheddar cheese
80g baby spinach
4 cups green salad, to serve

$AVER recipes were costed at $5 or below at the time of publication. We are mindful that seasonal and regional availability and price fluctuations occur - click here for healthy shopping tips for greater savings.

Instructions

Stay Awake

1 Drain cottage cheese in a large sieve for 15 minutes. Gently press to remove liquid.

2 Spray a non-stick frying pan with oil. Add mushrooms and cook for 6-8 minutes over a medium heat until golden. Transfer to a plate.

3 Preheat a grill or sandwich press. Spread 4 tortillas with cottage cheese. Top with cooked mushrooms, kidney beans, tomatoes, cheese and spinach. Cover with remaining tortillas.

4 Cook for 3-4 minutes until golden brown. Repeat with remaining tortillas. Serve.

Serving suggestion

Salad

Nutrition Info (per serve)

Calories 564 cal

Kilojoules 2360 kJ

Protein 46 g

Total fat 16 g

Saturated fat 9 g

Carbohydrates 55 g

Sugar 8 g

Dietary fibre 13 g

Sodium 1240 mg

Calcium 420 mg

Iron 3.5 mg

Note: This nutrition analysis is a guide only. Nutrition composition will vary depending on the exact ingredients used. See our guides on your optimal daily nutrition intake, and supermarket shopping.

Save to favs/meal planning

See favs PRINT