Ingredients
Scale
- 4 large flour tortillas (or 8 small ones)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup frozen or canned sweet corn
- 2 cups shredded Mexican blend cheese or cheddar
- 1/2 red bell pepper, finely diced
- 2 green onions, sliced
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- 1/2 teaspoon garlic powder
- Olive oil spray
- Fresh cilantro and lime wedges for serving
Instructions
- In a medium mixing bowl, combine the drained black beans, corn, diced bell pepper, and sliced green onions. Sprinkle the cumin, chili powder, and garlic powder over the mixture. Toss everything together until the beans and vegetables are evenly coated in the spices. This ensuring every bite has a consistent, bold flavor.
- Lay your tortillas flat on a clean work surface. Distribute a thin layer of cheese over one half of each tortilla. Top the cheese with a generous portion of the black bean and corn mixture. Finish with another layer of cheese on top of the filling—this acts as the “glue” that holds everything together. Fold the tortillas in half to create a half-moon shape and press down firmly.
- Preheat your air fryer to 375°F (190°C). Lightly spray the air fryer basket with olive oil. Place one or two quesadillas in the basket, ensuring they do not overlap. Lightly spray the tops of the tortillas with oil. Air fry for 4 minutes, then carefully flip them using a spatula. Fry for an additional 3 to 4 minutes until the tortillas are golden brown and the cheese is completely melted. Repeat with the remaining quesadillas.
- Remove the quesadillas from the air fryer and let them rest for one minute. This allows the cheese to set slightly so the filling doesn’t slide out when you cut them. Use a pizza cutter or sharp knife to slice each half-moon into three wedges. Serve immediately with salsa, guacamole, or sour cream.
- Cook Time: 18 minutes