Preheat the air fryer: Set to 375°F (190°C) for 3–5 minutes. A hot basket helps crisp the tortillas.

Prep the veggies: Thinly slice the bell pepper and onion, chop the spinach, and drain the corn and beans if using.

Season the filling: In a bowl, toss veggies (and beans) with chili powder, cumin, smoked paprika, a small pinch of salt and pepper, and a squeeze of lime. This adds flavor without extra oil.

Assemble on a board: Lay out two tortillas. Sprinkle a thin, even layer of cheese on each, add the veggie mixture, then top with a little more cheese. Place a second tortilla on top to make two full quesadillas.

Lightly oil the exterior: Mist both sides with oil spray. This helps with browning and prevents sticking.

Air fry the first quesadilla: Place one quesadilla in the basket (work in batches if needed). Cook for 3–4 minutes, flip carefully with tongs, then cook another 2–3 minutes until golden and the cheese is melted.

Check doneness: The tortilla should be crisp and browned in spots. If needed, add 1 more minute. Avoid overfilling, which can slow melting and cause spillage.

Repeat: Cook the second quesadilla the same way.

Rest and slice: Let each quesadilla rest 1 minute before cutting into wedges. This keeps the filling from spilling out.

Serve: Pair with salsa, Greek yogurt or sour cream, guacamole, and a few lime wedges. Add chopped cilantro or jalapeños if you like heat.