CookingLight diet CookingLight diet
Karen Rankin
Active Time
20 Mins
Total Time
40 Mins
Yield
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.

How to Make It

Step 1

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.

Step 2

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.

Step 3

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.