Lamb and bean quesadillas

Heat a nonstick pan over medium heat. Add lamb mince and cook until browned, breaking it up with a spatula (6–7 minutes). Drain any excess fat.

Add diced onion, capsicum, and garlic; sauté for 4–5 minutes until softened. Stir in cumin, smoked paprika, black pepper, and salt.

Add kidney beans, corn kernels and cook for 3 minutes, lightly mashing some beans to bind the mixture.

Remove from heat and leave to cool slightly.

Fold in the drained cottage cheese and half the grated cheese.

In a bowl, combine thawed and chopped mango, diced red onion, chopped chili (if using), lime juice, and chopped coriander. Season with salt and pepper to taste. Mix gently to combine.

Lay out tortillas on a clean surface. Spread about ⅛ of the lamb and bean mixture evenly over half of each tortilla. Sprinkle a little of the remaining grated cheese on top. Fold tortillas in half to enclose the filling.

Preheat air fryer to 180°C. Lightly spray both sides of each quesadilla with olive oil. Place quesadillas in the air fryer basket in a single layer. You might need to cook these in batches. Air fry for 4 minutes, flip, then cook another 3–4 minutes until golden and crispy.

Cut quesadillas into wedges and garnish with fresh coriander or parsley. Serve immediately with the frozen mango salsa and a dollop of Greek yogurt or sour cream for a creamy contrast.