Get Crispy Veggie Quesadillas in an Air Fryer
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Serves 4 (serving size: 1 quesadilla, 1 tbsp. cumin cream, 2 tbsp. pico de gallo)
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.
- 4 (6-in.) sprouted whole-grain flour tortillas
- 4 ounces reduced-fat sharp Cheddar cheese, shredded (about 1 cup)
- 1 cup sliced red bell pepper
- 1 cup sliced zucchini
- 1 cup no-salt-added canned black beans, drained and rinsed
- Cooking spray
- 2 ounces plain 2% reduced-fat Greek yogurt
- 1 teaspoon lime zest plus 1 Tbsp. fresh juice (from 1 lime)
- 1/4 teaspoon ground cumin
- 2 tablespoons chopped fresh cilantro
- 1/2 cup drained refrigerated pico de gallo
- Calories 291
- Fat 8g
- Satfat 4g
- Unsatfat 3g
- Protein 17g
- Carbohydrate 36g
- Fiber 8g
- Sugars 3g
- Added sugars 0g
- Sodium 518mg
- Calcium 30% DV
- Potassium 6% DV
How to Make It
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.
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.