Believe it or not this is the first time I've ever made a quesadilla. And to my memory (which to be fair is becoming less and less reliable) it's actually the first time I've ever even EATEN one!!

I've been missing out big time. I'm a Burrito kind of guy, always thought a quesadilla was in some way 'less' than the trusty Burrito.

But nope. This, for my money, actually beats a Burrito and I've missed out on so many occasions.

It's such a lovely oozing, crispy sandwich of spicy rich goodness.   

You can even pop the salsa and guacamole in the tortilla before you fold it or just serve it on the side. It's a winner either way.

On it's own it's a great lunch. Served with the wedges it turns it quite nicely into dinner.

Special Equipment - Air Fryer

Serves 4

Price per portion:

Without Guac and Salsa - 96p

With Guac and Salsa - £1.36

Ingredients:

For the quesadillas:

Cooking spray or oil

4 tortillas, large – 25cm (10in)

50g shredded vegan Cheddar cheese 

400g tin black beans, drained and rinsed

4 cloves garlic, crushed

2 tbsp pre-prepared tomato salsa

1 tbsp tomato puree 

1 small red onion (quartered and thinly sliced)

4 spring onions, thinly sliced

4 baby corn cut in half lengthways then chopped

1 red pepper finely diced

1/2 tsp salt

1/2 tsp cumin

1 tsp chipotle powder

1/2 tsp hot smoked paprika

2 tbsp diced pickled jalapenos

For the air fried wedges:

2 large potatoes. (I used Maris Piper)

1 tbsp Oil

1 tsp salt

1/4 tsp black pepper

1/4 tsp smoked paprika

1/4 tsp cayenne pepper

1/4 tsp cinnamon

1/2 tsp onion powder

1/2 tsp garlic powder

Method:

Make the filling. 

Add oil or spray oil to a pan and heat on to medium. Add the onions, garlic. red pepper, spring onions, baby corn and salt and reduce the heat to low and cook for 10 mins until the onions are lovely and caramelised.

Add the tomato puree and salsa and stir through. Cook for another 2 mins.

Add the cumin, chipotle powder, hot smoked paprika and jalapenos and stir through, cooking for another 2 mins.

Finally add the black beans and cook for 5 mins or so to heat the beans through.

Filling done.

Now to create the quesadilla.

Heat a frying pan with the tiniest amount of oil. Might even be an idea to use a pastry brush to coat the pan. If there is too much oil you will not get a crispy quesadilla and you will need to sit on the naughty step for the rest of the evening. You've been warned.

Place a tortilla in the pan and sprinkle over some cheese. 

Cook until you start to see the cheese melting slightly then on you go with the filling. Put it on one half and not too much or you'll have it squeezing out all over.

Fold over the 'empty' half and squash it down over the filling to make a half moon.

At this point you can, if you're feeling adventurous, flip the quesadilla over and fry on the other side. I did and I had beans all over the kitchen. 

Transfer to a chopping board and cut in half. 

Serve with Salsa and Guacamole if using.

To make the wedges:

Cut the potatoes into wedges, pat dry and add to a large bowl.

Pour over the oil and add all the spices and mix to make sure every wedge has a nice coating of oil and spice mix.

Pop into the air fryer basket and cook on 180 degrees C for 10 minutes. 

After 10 mins shake the basket to separate all the wedges and then cook again for another 10 mins at 180.

Depending on what potato you use and how thick your wedges are (and depending on your own personal preference) you may need to cook the wedges longer. Just keep popping them back on in 5 min increments until you're happy.

Enjoy!