Jump to recipe
Air Fryer Veggie Quesadilla
This air fryer veggie quesadilla is a quick and tasty vegetarian meal prep favourite, perfect for lunches or easy dinners.
SERVES
8
CALORIES
368
COOKING TIME
10 mins
DIFFICULTY
simple
Can I make a quesadilla in the air fryer?
Yes! The air fryer is perfect for quesadillas. It crisps the tortillas evenly, melts the cheese perfectly, and keeps the veggies tender — all without needing extra oil.
Is this quesadilla recipe good for meal prep?
Absolutely. You can cook the quesadillas in advance and store them in the fridge for up to 3 days. Reheat in the air fryer for a few minutes to bring back the crispiness, making it ideal for meal prep lunches or quick dinners.
Is this recipe vegetarian?
Yes — this recipe is completely vegetarian, packed with veggies, beans, and cheese for a satisfying, protein-rich meal.
Can I customise the filling?
Definitely. You can add extra vegetables like spinach, sweetcorn, or mushrooms, or swap the cheese for a plant-based alternative to make it vegan-friendly.
How do I stop the quesadilla from getting soggy?
Ensure your vegetables are well-drained or lightly cooked before assembling. Air frying instead of pan-frying helps keep the quesadilla crisp without excess oil.
Can I freeze these quesadillas?
Yes — assemble and air fry, then allow to cool completely. Wrap individually and freeze for up to 2 months. Reheat in the air fryer straight from frozen for a quick, crunchy meal.
And remember, for more air fryer meal prep recipes you can check out my book Air Fryer 30 Minute Meals.
Method
Step 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.
Step 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.
Step 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 onto 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.
Step 4
Slice each quesadilla into three triangles and serve with hummus.
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 cheddar and mozzarella mix
400g tin of black beans, drained and rinsed
200g hummus, to serve
