pumpkin quesadilla

                  125g pumpkin, peeled and diced

                  ¼ teaspoon cumin, ground

                  ¼ teaspoon coriander, ground

                  juice of ½ lime

                  4 large wholegrain tortillas

                  40g baby spinach leaves, washed

                  ½ 400g can kidney beans, drained

                  50g reduced-fat tasty cheese

                  2 tbs coriander leaves, chopped

Place the pumpkin in a steamer and steam for 8 - 10 minutes, or until cooked and soft. Add the ground cumin and coriander together with half of the lime juice and mix well.

Heat a large non-stick skillet or frying pan over medium heat and place a tortilla in the pan. On one half of the tortilla, spread evenly ¼ of the steamed pumpkin, ¼ of the spinach leaves, ¼ of the kidney beans, ¼ of the tasty cheese and ¼ of the coriander leaves. Add a squeeze of lime, fold the other half of the tortilla over to cover and lightly press together.

Cook for 1 – 2 minutes, or until the cheese is beginning to melt and the bottom of the tortilla is golden brown. Use a spatula to flip the quesadilla over and cook for a further minute. Remove from the heat and repeat with the remaining ingredients. Serve immediately.

Serves 2