Bean & Cheese Quesadillas

Ingredients

• 1 x 400g tin kidney beans, drained and rinsed
• 1 x 198g tin sweetcorn, drained
• 1 tsp ground cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 4 large flour tortilla wraps
• 200g vegetarian mature Cheddar cheese, grated
• 2 spring onions, sliced
• 1 tbsp vegetable oil
• salsa and soured cream, to serve

Method

1. Mash the kidney beans roughly with a fork in a bowl, then stir in the sweetcorn, cumin, paprika, salt and spring onions.

2. Lay out the 4 tortillas and spread the bean mixture over one half of each.

3. Sprinkle the cheese over the beans, then fold each tortilla over to make a half-moon and press down.

4. Preheat the air fryer to 190°C and brush the top of each quesadilla lightly with the oil.

5. Cook 2 at a time for 5 to 6 minutes, turning halfway, until crisp and golden and the cheese has melted.

6. Cut into wedges and serve with salsa and soured cream.