Quick Air Fryer Enchiladas
Vegetarian enchiladas with arrabbiata sauce, corn, black beans, cheese, and jalapeños, ready in the air fryer in 20 minutes.
This fast vegetarian version fills wheat tortillas with spicy tomato sauce, corn, black beans, and cheese. Packed closely in the basket, the rolls stay secure while the air fryer lightly crisps the edges and melts the cheese in five minutes.
Instructions
- 1
Reserve four teaspoons of the arrabbiata sauce for the tops. In a bowl, stir the remaining sauce together with the drained corn and black beans.
- 2
Spoon the filling down the centre of each tortilla and sprinkle with some of the cheese. Fold in the sides, roll tightly, and coat the tops with the reserved sauce. Finish with the remaining cheese and jalapeños.
- 3
Arrange the enchiladas seam-side down and snugly beside one another in the air-fryer basket. Air fry at 180°C (356°F) for about five minutes, until the cheese is completely melted. Serve hot.
5 min
Ago's Notes
- Reserve four teaspoons from the total 400 g arrabbiata sauce for coating the tops.
- Wheat tortillas about 18.5 cm (7 1/4 inches) across roll easily and fit a typical air-fryer basket.
- If the tortillas are cold and stiff, microwave them for a few seconds before filling so they do not split while rolling.
- Do not overfill. Fold in the sides, roll tightly, and arrange seam-side down snugly beside one another in the basket so the enchiladas stay closed.
- Stop cooking when the cheese is completely melted. Add one to three minutes if needed because air fryers vary.
Serve immediately while the cheese is melted and the filling is hot.
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