Filling but not heavy, air fryer quesadillas make a quick and satisfying weeknight supper. Black beans bring protein and fiber to the party; peppers and zucchini bring color, crunch, and up your daily veggie count. Shop for sprouted tortillas at well-stocked supermarkets; regular whole-wheat tortillas will work in a pinch. Be sure to secure the quesadillas with a toothpick during cooking; the air flow in your fryer can blow them open until the cheese melts and seals everything together. Public Service Announcement: These quesadillas pair perfectly with ice-cold beer; limes optional.

Karen Rankin
This Story Originally Appeared On cookinglight.com

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Credit: Karen Rankin

Recipe Summary

active:
20 mins
total:
40 mins
Yield:
Serves 4 (serving size: 1 quesadilla, 1 tbsp. cumin cream, 2 tbsp. pico de gallo)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Place tortillas on a work surface. Sprinkle 2 tablespoons shredded cheese over half of each tortilla. Top cheese on each tortilla with 1/4 cup each red pepper slices, zucchini slices, and black beans. Sprinkle evenly with remaining 1/2 cup cheese. Fold tortillas over to form half-moon shaped quesadillas. Lightly coat quesadillas with cooking spray, and secure with toothpicks.

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  • Lightly spray air fryer basket with cooking spray. Carefully place 2 quesadillas in the basket, and cook at 400°F until tortillas are golden brown and slightly crispy, cheese is melted, and vegetables are slightly softened, 10 minutes, turning quesadillas over halfway through cooking. Repeat with remaining quesadillas.

  • While quesadillas cook, stir together yogurt, lime zest, lime juice, and cumin in a small bowl. To serve, cut each quesadilla into wedges and sprinkle with cilantro. Serve each with 1 tablespoon cumin cream and 2 tablespoons pico de gallo.

Nutrition Facts

291 calories; fat 8g; saturated fat 4g; protein 17g; carbohydrates 36g; fiber 8g; sugars 3g; sodium 518mg.
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