All of spinach is edible, so don’t throw too much of the stalk away.
Spinach and mushroom quesadillas with Angel Foods cheese, wedges and salsa
Cook time: 40 minutes
Place a large pot of salted water on to boil.
Preheat the oven to 200 degrees Celsius.
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).
Toss the mushrooms in a little oil, salt and pepper and roast for 10 to 12 minutes, until fully cooked.
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 2 cm strips, then roughly chop the leaves.
Mince the garlic.
Open, strain and rinse the beans.
Heat a large fry pan or pot to medium high. 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.
Slice the mushrooms (if they’re large, cut the mushrooms in half, then slice). Add to the pot, along with the spinach. Cook until the spinach has wilted. Taste and add salt, as needed.
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.
Fry the tortilla on each side until golden. Transfer to an oven tray once they are all cooked to warm through.
Cut each quesadilla into quarters and serve with salsa and wedges.