White Bean & Spinach Quesadillas

Ingredients

• White beans

  Mature seeds, canned

  1 cup or 262g

• Spinach

  Raw

  1 cup or 30g

• Cumin

  Spices, cumin seed

  ½ tsp, ground or 2g

• Fresh cilantro

  Coriander leaves, raw

  ¼ tbsp or 0.3g

• Salt

  Table

  ½ dash or 0.2g

• Feta cheese

  ½ cup, crumbled or 75g

• Pam cooking spray

  Oil, original

  ½ spray , about 1/3 second or 0.1g

• Mozzarella cheese

  Part skim milk

  ½ cup, shredded or 56g

• Tortillas

  Ready-to-bake or -fry, flour

  2 tortilla, large or 140g

Directions

1. Mash the drained and rinsed white beans in a large bowl using a fork or potato masher.
2. Add the chopped spinach, cumin, coriander, and salt to the beans. Stir and mash until the spinach is slightly wilted, then fold in the feta cheese.
3. Heat a large pan over medium heat and spray with cooking oil.
4. Place one tortilla in the pan, add the white bean and spinach filling, then sprinkle with mozzarella cheese. Fold the tortilla over and press down firmly.
5. Cook each side for about 3 minutes until golden and crispy.
6. Repeat for each quesadilla and cut in half to serve.