Air-Fryer Bean and Cheese Quesadilla

Ingredients

• 2, about 20 cm across Large flour tortillasWheat tortillas contain gluten. Corn tortillas crisp beautifully but crack when folded cold, so warm them first.
• 200 g drained, half a 400 g tin Tinned red kidney or black beans, drained and rinsedTinned beans are already cooked. Keep the rest of the tin in a covered container in the fridge and use it within a couple of days.
• 80 g Grated tasty or mozzarella cheeseFor a vegetarian kitchen, check the packet says it is made without animal rennet.
• half a teaspoon in total Ground cumin or smoked paprika, salt and pepper
• 1 teaspoon Neutral oil, for brushingBrushed on the outside. It is what makes the tortilla crisp instead of merely dry.

Yield: Two quesadillas — lunch for two, or one large plate for one. About 12 minutes in total.

Method

1. Mash the beans roughly with the cumin, salt and pepper, spread them over half of each tortilla, scatter the cheese on top and fold the tortilla over into a half-moon.
2. Brush the outside of each folded tortilla with a little oil, then push two or three cocktail sticks through the open edge to pin it shut. An unpinned tortilla is light enough for the fan to lift.
3. Set the air fryer to 180°C, preheating only if your appliance manual calls for it, and lay the quesadillas flat in a single layer without overlapping them.
4. Cook for 6 to 8 minutes, turning once at about 4 minutes, until the outside is blistered and crisp and the cheese has melted. Tinned beans and cheese are both already safe to eat, so this is a browning judgement rather than a temperature one.
5. Take the cocktail sticks out before eating. Crumbs and escaped cheese fall through the basket, so pull the drawer out over the bin, tip it, and wipe it while it is still warm.