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Air Fryer Black Bean and Corn Empanadas, air fryer dinner recipes for busy nights
Brittany Stage

Air Fryer Black Bean and Corn Empanadas

Flour tortillas packed with black beans, corn, zucchini, and pepper jack cheese cook in the air fryer until the shell is golden and crispy without a drop of butter. A fast meatless dinner that comes together in about 15 minutes.
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Prep Time 10 minutes
Cook Time 8 minutes
Total Time 18 minutes
Servings: 2 servings
Course: Dinner
Cuisine: Mexican-American
Calories: 390
Ingredients Equipment Method Notes

Ingredients
  

  • 2 large flour tortillas 8 to 10 inch size works best
  • 1/2 cup canned black beans drained and rinsed
  • 1/3 cup frozen or fresh corn kernels thawed if frozen, patted dry
  • 1/2 cup zucchini diced small, about half a medium zucchini
  • 1/4 cup red onion finely diced
  • 3/4 cup shredded pepper jack cheese freshly shredded melts more evenly
  • 1/2 tsp ground cumin
  • 1/4 tsp kosher salt
  • 1/4 tsp garlic powder
  • 2 tbsp salsa for serving
  • 2 tbsp guacamole or plain Greek yogurt for serving

Equipment

  • air fryer
  • small skillet or microwave-safe bowl
  • cutting board
  • sharp knife
  • toothpicks

Method
 

  1. Preheat your air fryer to 370 degrees F for 3 minutes. While it heats, combine the diced zucchini, red onion, black beans, and corn in a bowl. Sprinkle in the cumin, garlic powder, and salt and stir everything together so the seasoning coats the vegetables evenly.
  2. Lay one tortilla flat on your cutting board. Sprinkle half the shredded pepper jack cheese across one half of the tortilla only, leaving the other half bare. Spoon half of the vegetable and bean mixture on top of the cheese in an even layer, then fold the bare side of the tortilla over the filled side to form a half-moon shape. Press it down gently. Repeat with the second tortilla.
  3. Push one or two toothpicks straight through the center of each folded quesadilla to hold it closed. This is the step that keeps the filling from sliding out when you move it to the basket.
  4. Place one quesadilla in the air fryer basket seam side down. Cook at 370 degrees F for 6 to 8 minutes, flipping carefully at the 4-minute mark. The shell should be golden brown and feel crispy when you tap it lightly with a spatula. If it still looks pale, give it another minute.
  5. Transfer to a cutting board, remove the toothpicks, and let it rest for 1 minute before slicing. Cut into 3 or 4 wedges with a sharp knife or a pizza cutter. Repeat with the second quesadilla and serve right away with salsa and guacamole or a dollop of Greek yogurt on the side.

Notes

One quesadilla feeds two people comfortably when served alongside a simple green salad. Cooking them one at a time gives you the best crispiness. If your air fryer basket is large enough to fit both at once without overlapping, you can cook them together but check for doneness a minute early.