Air Fryer Veggie Quesadilla

8 standard portions

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Ingredients

• 1 tbsp olive oil
• 3 mixed peppers, cut into thick slices
• 150g portobello mushrooms, sliced
• 2 courgettes, grated
• 1 onion, finely sliced
• 8 large tortillas
• 2 tbsp chipotle paste
• 100g reduced-fat Cheddar cheese, grated , or 50/50 grated c heddar and mozzarella mix
• 400g tin of black beans, drained and rinsed
• 200g hum m us, to serve

Method

1. Add the oil to a large frying pan and fry the peppers and mushrooms over a high heat until golden. Add the grated courgette and onion and cook until softened. Transfer all the cooked ingredients to a large bowl and allow to cool slightly.
2. Lay a tortilla flat and spread a thin layer of chipotle paste all over, leaving a small border around the edge. Scatter some chipotle paste between the wraps as well, spreading it thinly. On one half of each tortilla, evenly divide the cheese and black beans. Top with softened vegetables. Fold the tortilla in half to enclose the filling. Repeat this process with the remaining tortillas and ingredients.
3. Working in batches, place two folded wraps at a time in a dry frying pan on over a medium heat and allow the tortilla to toast and the cheese to melt. Once golden, carefully flip over on to the other side and repeat. Remove from the heat. Transfer from the pan to a plate and keep warm while you and cook the remaining quesadillas until all cooked .
4. Slice each quesadilla into three triangles and serve with hummus .