Spinach and cheese quesadillas | Women's Weekly Food

Ingredients

• 1/3 cup (65g) low-fat cottage cheese
• 50 grams (1½ ounces) baby spinach leaves
• 1 avocado (200g), chopped finely
• 1/2 cup (100g) canned kidney beans, rinsed, drained
• 125 grams (4 ounces) canned corn kernels, rinsed, drained
• 1 tomato (150g), seeded, chopped finely
• 1 red onion (100g), chopped finely
• 1 zucchini (120g), gratedcoarsely
• 8 x 15cm (6-inch) flour tortillas
• 1/2 cup (50g) coarsely grated reduced-fat mozzarella
• 2 tablespoons loosely packed fresh coriander leaves (cilantro)