Air-Fried Mushroom and Black Bean Quesadillas
Breville Test Kitchen

Breville Test Kitchen

Air-Fried Mushroom and Black Bean Quesadillas

A little bit spicy, a little bit cheesy and a whole lot of beany! These veggie quesadillas are comforting, satisfying and super tasty. The winning combo of layering simple ingredients between two warm, crisp tortillas never fails. Add extra jalapeños for Mexican spirit!
the Smart Oven® Air Fryer Pro
the Smart Oven® Air Fryer Pro Product Details

the Smart Oven® Air Fryer Pro

50 mins total time

15 mins active time


Serves 2-4



  • baby bella mushrooms icon
    8 oz baby bella mushrooms
  • yellow onion icon
    1 yellow onion

    finely chopped

  • clove garlic icon
    2 cloves garlic

    thinly sliced

  • kosher salt icon
    2 tsp kosher salt
  • ground chipotle pepper  icon
    1 tsp ground chipotle pepper
  • olive oil icon
    5 tbsp olive oil


  • can black beans icon
    15½ oz can black beans

    rinsed and drained

  • tomato icon
    2 tomatoes

    seeded, diced

  • chopped pickled jalapeños icon
    ¼ cup (1¾ oz) chopped pickled jalapeños
  • chopped cilantro  icon
    2 tbsp chopped cilantro
  • 12-inch flour tortilla icon
    4 x 12-inch flour tortillas
  • Mexican blend grated cheese icon
    2 cups (8½ oz) Mexican blend grated cheese

For the lime sour cream

  • sour cream icon
    ½ cup (4½ oz) sour cream
  • fresh lime juice icon
    2 tbsp fresh lime juice
  • kosher salt icon
    ½ tsp kosher salt


  • 1Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 400°F, for 18 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
  • 2Trim the stalks and cut the mushrooms into thin wedges. Place in a large bowl. Add the onion, garlic, salt, pepper and 2 tablespoons oil and mix to combine. Place in the roasting pan.
  • 3Once preheated, place the pan in the oven and cook for 18 minutes. When the Rotate Remind signals, add the black beans, mix to combine and continue cooking.
  • 4The mushrooms should be tender and beans just starting to split. If not, cook a little longer.
  • 5Place a 12-inch cast iron skillet in the oven. Adjust the oven time to 6 minutes and press Start to preheat. Meanwhile, continue to the next step. 
  • 6Add the tomatoes, jalapeños and cilantro to the mushroom mixture and stir to combine.
  • 7Place 2 tortillas on a cutting board and sprinkle with half the cheese. Top with the mushroom mixture and sprinkle with the remaining cheese. Top with the remaining tortillas and brush with 1 tablespoon oil.
  • 8Once preheated, add 1 tablespoon oil to the skillet and swirl to coat the base. Add one of the quesadillas and cook for 6 minutes. When the Rotate Remind signals, rotate the skillet and continue cooking. Meanwhile, make the lime sour cream.
  • 9Place the sour cream in a bowl, add the lime juice and salt and whisk to combine.
  • 10The quesadilla should be crisp and golden underneath. If not, cook it a little longer. Carefully remove the quesadilla from the skillet and transfer to a plate. Repeat with the remaining quesadilla.
  • 11Cut the quesadillas and serve with the lime sour cream.
Main course

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