Whole wheat bean, spinach and queso fresco quesadillas

Ingredients

For 1 serving

• Whole wheat tortillas2
• Refried beans100 g
• Spinach80 g
• Queso fresco40 g
• Canned sweetcorn40 g
• Pickled jalapeños1
• Tomatoes150 g
• Red onion20 g
• Lime juice10 ml
• Saltto taste

Contains: gluten, lactose,

Method

1. Wash the spinach and wilt it in a non-stick frying pan over medium heat for 2 minutes, until it collapses; squeeze it well and roughly chop.
2. Cut the tomatoes into wedges and the red onion into thin slices and dress with the lime juice and a pinch of salt.
3. Spread the refried beans over half of each wholemeal tortilla, add the spinach, drained sweetcorn, sliced jalapeños and crumbled queso fresco and fold into a half-moon, pressing down.
4. Wipe the pan and cook the quesadillas without oil over medium heat for 3 minutes per side, until golden and crisp and the cheese is hot.
5. Cut into wedges and serve with the tomato salad.