Air-Fried Mushroom and Black Bean Quesadillas

the Sage Test Kitchen

Air-Fried Mushroom and Black Bean Quesadillas

Name: Air-Fried Mushroom and Black Bean Quesadillas
Cook time: 900 s
Total time: 3000 s
Yield: Serves 2-4
Ingredients: 225 g brown mushrooms; 1 brown onion - finely chopped; 2 cloves garlic - thinly sliced; 2 tsp Coarse salt; 1 tsp chipotle chilli powder; 5 tbsp olive oil - divided; 420 g can black beans - rinsed and drained; 2 tomatoes - seeded, diced; 50 g chopped pickled jalapeños; 2 tbsp chopped coriander; 4 x 30cm flour tortilla; 240 g grated cheddar cheese; 120 g soured cream; 2 tbsp fresh lime juice; ½ tsp Coarse salt

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 XL

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50 mins total time

15 mins active time

Easy

Serves 2-4

Ingredients

Measurements:

225 g brown mushrooms
1 brown onion
finely chopped
2 cloves garlic
thinly sliced
1 tsp chipotle chilli powder
5 tbsp olive oil
divided
420 g can black beans
rinsed and drained
2 tomatoes
seeded, diced
50 g chopped pickled jalapeños
2 tbsp chopped coriander
4 x 30cm flour tortilla
240 g grated cheddar cheese

For the lime sour cream

2 tsp Coarse salt
120 g soured cream
2 tbsp fresh lime juice
½ tsp Coarse salt

Instructions

1
Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 205°C, for 18 minutes, enable 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, chilli powder 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 30cm 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 coriander 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, continue to the next step.
9
To make the lime sour cream, 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.