Easy Air Fryer Enchiladas with Beans and Cheese
These easy vegetarian enchiladas are cooked entirely in the air fryer, perfect for a small batch on a weeknight! The refried bean and cheese requires no pre-cooking - just assemble and bake. This recipe is so versatile, you can choose your favorite ingredients and follow the same steps to make the perfect air fryer enchiladas for your own family.
Ingredients
- 10 6in (15cm) corn tortillas
- 2 cups (200 g) grated cheese
- 14 oz (400 g) canned enchilada sauce
- 14 oz (400 g) canned refried beans
Instructions
- Brush an 8x8 inch pan with oil, then pour a thin layer of enchilada sauce over the bottom.
- Get rolling! On each tortilla, smear a little enchilada sauce over one side and then top with a couple dollops of beans and a few pinches of grated cheese. (If your corn tortillas are quite firm you will need to warm them on a hot frying pan before you can roll them without breaking.)
- Roll, place in the pan, and repeat until you have 10 enchiladas (if you have more tortillas available and can fit more around the sides, go for it).
- Pour the remaining sauce over the top.
- Cover the tray with foil. Make sure it can tuck in under the bottom of the pan so that the air fryer fan doesn't blow it upwards where it can catch on to the heating element. Bake at 180C (360F) for 20 minutes.
- Remove the foil and cover the enchiladas with cheese. Return to the air fryer for a further 5-8 minutes, until the cheese is melted and browned.
- Let them sit for 5 minutes or so before slicing in and serving.
Calories: 459kcal, Carbohydrates: 46g, Protein: 21g, Fat: 21g, Saturated Fat: 11g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Cholesterol: 57mg, Sodium: 1667mg, Potassium: 164mg, Fiber: 9g, Sugar: 9g, Vitamin A: 1288IU, Vitamin C: 2mg, Calcium: 475mg, Iron: 2mg