Air Fryer Tornado Potatoes
Crispy, spiral-cut potatoes cooked in the air fryer for a fun, family-friendly side or snack with simple seasoning and a golden crunch.
Black Bean & Mango Quesadillas with Avocado Crema
These black bean and mango quesadillas balance savoury, sweet, and creamy textures in every bite. Soft tortillas are packed with warmly spiced black beans, juicy mango, and melting cheese, then pan-toasted until golden and crisp.
A quick avocado crema with lime and sour cream keeps the dish fresh and bright. Serve as a fast lunch or relaxed family dinner with salsa and extra lime wedges on the side.
Method
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- In a bowl, lightly mash the black beans with cumin, a pinch of salt, and black pepper.
- Fold in half of the diced mango and most of the chopped coriander, reserving a little coriander for garnish.
- In a separate bowl, blend avocado, sour cream, lime zest, half the lime juice, and a pinch of salt until smooth to make the crema.
- Lay out the tortillas and spread the bean mixture over one half of each tortilla.
- Scatter grated cheese and the remaining diced mango over the bean mixture, then fold tortillas in half to close.
- Heat a large non-stick frying pan over medium heat with a little olive oil.
- Cook quesadillas in batches for 2 to 3 minutes per side until golden brown and the cheese has melted.
- Slice each quesadilla into wedges and serve hot with avocado crema, remaining lime juice, and reserved coriander.
Ingredients
- 400g can, drained and rinsed Black beans lightly mashed
- 1 ripe Avocado peeled and pitted
- Salt, to taste
- 1 Lime zested and juiced
- 4 large Flour tortillas
- 1 tbsp Olive Oil for pan-frying
- 2 tbsp Coriander finely chopped
- 1 large Mango peeled and diced small
- 1 tsp Ground cumin
- 150g Cheddar Cheese grated
- 120ml Sour Cream
- Black Pepper, to taste
Notes
Swap cheddar for mozzarella or Monterey Jack if preferred; use a dairy-free cheese alternative for a dairy-light version.
For extra heat, stir chopped jalapeno or chilli flakes into the bean filling before assembling.
Cooked quesadillas reheat well in a dry pan for 1–2 minutes per side to bring back crispness.
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