Ingredients
Scale
- 4 large flour tortillas (8-inch or 10-inch)
- 1 can (15 oz) black beans, rinsed and drained
- 1 cup corn kernels (thawed if frozen, or drained if canned)
- 2 cups shredded Mexican blend cheese or Monterey Jack
- 1 teaspoon ground cumin
- 1/2 teaspoon chili powder
- 1 tablespoon fresh lime juice
- 2 tablespoons fresh cilantro, chopped
- 1/4 teaspoon salt
- Avocado oil spray or olive oil spray
Instructions
- In a medium mixing bowl, combine the rinsed black beans, corn, cumin, chili powder, lime juice, chopped cilantro, and salt. Use a spoon to mix everything thoroughly so the spices coat the beans and corn evenly. If you prefer a creamier texture, you can lightly mash a few of the beans with a fork to help the filling stick together.
- Lay the flour tortillas flat on a clean work surface. Sprinkle about 1/4 cup of cheese over one-half of each tortilla. Top the cheese with a generous scoop of the bean and corn mixture (about 1/2 cup). Sprinkle another 1/4 cup of cheese over the filling—the cheese acts as “glue” to keep the tortilla closed. Fold the empty half of the tortilla over the filling to create a half-moon shape.
- Preheat your air fryer to 370°F (185°C). Lightly spray the air fryer basket with oil. Place one or two quesadillas in the basket, ensuring they do not overlap. Lightly spray the tops of the tortillas with oil to help them brown. Cook for 4 minutes, then carefully flip the quesadillas using tongs. Cook for an additional 3 to 4 minutes until the cheese is melted and the tortillas are golden-brown and crispy.
- Remove the quesadillas from the air fryer and let them rest for one minute; this allows the cheese to set so the filling doesn’t slide out when cutting. Use a pizza cutter or a sharp knife to slice each half-moon into three wedges. Serve immediately while hot with sides of salsa, sour cream, or guacamole.
- Cook Time: 18 minutes