Lamb and bean quesadillas
Quick quesadillas for the whole family
Serves
4
Prep Time
20 mins
Cook Time
20 mins
We all love a good shortcut, and this lamb quesadilla recipe is a total winner for those busy nights when everyone’s starving and time’s tight. Think golden, crispy quesadillas loaded with lean New Zealand lamb and fibre-rich beans, paired with a sweet and tangy frozen mango salsa that adds a tropical twist. It’s cheeky, fresh, and absolutely delicious! Just pop them in the air fryer, and dinner’s ready before anyone can even say “I’m hungry.” Give it a go – your family will be asking for seconds in no time!
Pro tip: Make a big batch of the lamb, bean, and veggie mix, then cool it down before adding cheese. Freeze in portions for a quick, tasty meal ready whenever you need it!
Ingredients
600g Quality Mark lean lamb mince
½ cup canned red kidney beans
drained and rinsed½ cup sweet corn kernels
frozen1 medium red onion
finely diced1 capsicum
finely diced3 garlic cloves
minced2 tsp ground cumin
2 tsp smoked paprika
1 tsp black pepper
½ tsp salti
1 cup low-fat cottage cheese
½ cup grated tasty cheddar cheese
8 large whole grain tortillas
olive oil spray
fresh corianderi
chopped
1 cup frozen mango chunks
thawed and chopped1 small red onion
finely diced1 small red chilli i
deseeded and finely choppedjuice of 1 lime
1 handful fresh coriander
choppedsalt and pepper
to taste
Method
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, bell pepper, 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.
Tips for success:
- Draining cottage cheese well prevents soggy quesadillas.
- Using a small amount of grated cheese helps achieve a melty texture and binds the quesadilla.
- Wholegrain or corn tortillas add fiber and complex carbs
- Air frying keeps the quesadillas crispy with minimal added fat
Check out our other Mexican recipe ideas below:
Nutrition Information per Serving (504g)
This nutrition analysis is based on 4 serves and allows for plenty of leftovers!