Air-Fried Mushroom and Black Bean Quesadillas

Instructions

• 1

  Insert 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.

• 2

  Trim 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.

• 3

  Once 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.

• 4

  The mushrooms should be tender and beans just starting to split. If not, cook a little longer.

• 5

  Place 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. 

• 6

  Add the tomatoes, jalapeños and cilantro to the mushroom mixture and stir to combine.

• 7

  Place 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.

• 8

  Once 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.

• 9

  Place the sour cream in a bowl, add the lime juice and salt and whisk to combine.

• 10

  The 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.

• 11

  Cut the quesadillas and serve with the lime sour cream.