White Bean & Spinach Quesadillas

Ingredients

• White beans

  Mature seeds, canned

  2 cup or 524g

• Spinach

  Raw

  2 cup or 60g

• Cumin

  Spices, cumin seed

  1 tsp, ground or 3g

• Coriander leaf

  Spices, dried

  1 tsp or 0.6g

• Salt

  Table

  1 dash or 0.4g

• Feta cheese

  1 cup, crumbled or 150g

• Pam cooking spray

  Oil, original

  1 spray , about 1/3 second or 0.3g

• Mozzarella cheese

  Part skim milk

  1 cup, shredded or 112g

• Tortillas

  Ready-to-bake or -fry, flour

  4 tortilla, large or 280g

Directions

1. In a large bowl, mash the drained and rinsed white beans with a fork or potato masher.
2. Stir in the chopped spinach, cumin, coriander, and salt. Continue to 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, spoon the white bean and spinach filling on top, then sprinkle with mozzarella cheese. Fold the tortilla over and press down firmly.
5. Cook for about 3 minutes per side, until golden and crispy.
6. Repeat for each quesadilla and cut in half to serve.

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