Spinach and mushroom quesadillas with Angel Foods mozzarella, wedges and salsa

Cook time: 40 minutes

couple, family

Ingredients

Ingredient
Couple
Family
Agria potatoes*
Couple
1 bag
Family
1 bag
Market mushrooms
Couple
1 bag
Family
1 bag
Spinach
Couple
1 bunch
Family
2 bunches
Garlic
Couple
5 cloves
Family
7 cloves
Kidney beans
Couple
1 tin
Family
2 tins
Cumin
Couple
1 packet
Family
1 packet
Wraps
Couple
4
Family
6
Angel Foods mozzarella cheese
Couple
1 pottle
Family
1 pottle
Salsa
Couple
1 pottle
Family
1 pottle

All of the spinach is edible, so don’t throw too much of the stalk away.

We used some fermented chillies from Summer in the salsa, it does have a little kick.

*If you’re on the 5-night plan, the Agria potatoes are for two dishes. Use about half for each recipe.

 

Instructions

1

Place a large pot of salted water on to boil.

Preheat the oven to 200 degrees Celsius.

2

Cut the potatoes into wedges and place in water. It doesn’t matter if it’s not boiling yet. Bring to a simmer and cook for 10 minutes (they won’t be fully cooked).

3

Toss the mushrooms in a little oil, salt and pepper, then roast for 10 to 12 minutes, until fully cooked.

4

Strain the potatoes, return to the pot (or a large bowl) and toss with a little oil and salt. Place in a single layer on a baking tray and cook for about 20 minutes, until golden.

Trim the roots off the spinach, discard, then wash the rest. Cut the stalks in 1 cm strips, then roughly chop the leaves.

5

Mince the garlic.

Open, strain and rinse the beans.

6

Bring a large frypan or pot to medium-high heat. Add a good splash of oil. Fry the cumin and garlic for 30 seconds before adding the beans. Turn down the heat and mash the beans with a fork (the beans don’t need to be completely mashed). Add a pinch of salt.

7

Slice the mushrooms (if they’re large, cut the mushrooms in half, then slice). Add to the beans along with the spinach. Cook until the spinach has wilted. Taste and add salt, as needed.

You may need to strain off some liquid from the spinach.

8

Lay the wraps on a flat surface and divide the filling between them, placing it on one half. Sprinkle over with cheese. Fold in half.

9

Fry the tortilla on each side until golden. Transfer to a baking sheet once they are all cooked to warm through.

10

Cut each quesadilla into quarters and serve with salsa and wedges.



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