Air-Fried Mushroom and Black Bean Quesadillas

Instructions

• 1Insert the wire rack into position 4. Set the oven to Air Fry, Super Convection, 400°F, for 18 minutes, confirm Rotate Remind and press Start to preheat. Meanwhile, continue to the next step.
• 2Trim the stalks and cut the mushrooms into thin wedges. Place in a large bowl. Add the onion, garlic, salt, pepper and 2 tablespoons oil and mix to combine. Place in the roasting pan.
• 3Once 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.
• 4The mushrooms should be tender and beans just starting to split. If not, cook a little longer.
• 5Place a 12-inch cast iron skillet in the oven. Adjust the oven time to 6 minutes and press Start to preheat. Meanwhile, continue to the next step. 
• 6Add the tomatoes, jalapeños and cilantro to the mushroom mixture and stir to combine.
• 7Place 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.
• 8Once 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, make the lime sour cream.
• 9Place the sour cream in a bowl, add the lime juice and salt and whisk to combine.
• 10The 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.
• 11Cut the quesadillas and serve with the lime sour cream.