AIR FRYER MINI BEAN AND CHEESE TACOS
These mini tacos are crispy on the outside, soft and cheesy on the inside. Don't forget the taco sauce!
Provided by Soup Loving Nicole
Categories World Cuisine Recipes Latin American Mexican
Time 25m
Yield 12
Number Of Ingredients 5
Steps:
- Preheat the air fryer to 400 degrees F (200 degrees C).
- Place refried beans in a bowl. Add taco seasoning and stir until evenly combined.
- Place 1 piece of cheese in the middle of a tortilla. Spoon 1 tablespoon of the bean mixture over the cheese. Place another piece of cheese on top of the beans. Fold tortilla over and press down to seal the taco. Repeat with remaining tortillas, beans, and cheese.
- Spray both sides of the tacos with non-stick cooking spray. Place tacos in the basket of the air fryer, making sure none are overlapping.
- Cook for 3 minutes. Flip tacos and cook for 3 minutes more. Repeat with remaining tacos.
Nutrition Facts : Calories 230.5 calories, Carbohydrate 21.2 g, Cholesterol 29.6 mg, Fat 11.4 g, Fiber 2.8 g, Protein 10.5 g, SaturatedFat 6.2 g, Sodium 870.8 mg, Sugar 1.1 g
AIR FRYER TAQUITOS AND CHARRED SALSA
Taquitos are the ultimate finger food-mini rolled tacos that are warm, cheesy and super crunchy! An air fryer makes this crowd-pleasing snack (or appetizer) surprisingly easy to cook up at home. We fill them with chunks of chicken and melty Colby Jack, but you can customize the ingredients to please even the pickiest of eaters with different proteins and cheeses. And while you have the air fryer fired up you can make a delicious charred salsa to serve alongside.
Provided by Food Network Kitchen
Categories appetizer
Time 40m
Yield 4 to 6 servings (24 taquitos)
Number Of Ingredients 19
Steps:
- For the salsa: Preheat a 6-quart air fryer to 350 degrees F (see Cook's Note).
- Combine the tomatoes, onion, chile, garlic and oil in a large bowl and toss to coat. Transfer to the basket of the air fryer and cook until the skin of the tomatoes and the chile are wrinkled and the onion and garlic are charred, about 10 minutes. Cool slightly.
- When cool enough to handle, peel the skins from the tomatoes and discard. Remove the stem, seeds and skin from the chile and discard. Place the tomatoes, chile, garlic, onion and 1/4 teaspoon salt in a blender. Pulse until smooth. Set aside until ready to serve.
- For the taquitos: Combine the chicken, cheese, pimientos, oregano, cumin, paprika, chili powder and 1/4 teaspoon salt in a large bowl and toss.
- Working in batches, quickly run 4 tortillas under running water. Shake off excess water and place in the air fryer basket. Fry until softened and pliable, 15 to 30 seconds. Fill them while they are still warm: Spread 2 teaspoons refried beans over a tortilla, reserving a bit of bean to dab on the seal. Spread 1 1/2 tablespoons of the chicken filling over the beans. Roll the tortilla over the filling and seal tightly with a little refried bean. Repeat with the remaining tortillas, beans and chicken.
- Spray all sides of the taquitos generously with cooking spray. Place in the air fryer basket (work in batches if needed) and fry until golden brown and crispy, about 8 minutes. Serve warm topped with some of the salsa and sour cream and shredded lettuce.
AIR-FRYER TACO TWISTS
Why serve tacos only in ordinary flour or corn tortillas? For a mouthwatering change of pace, try these air-fried tacos baked in flaky, golden crescent rolls. My family enjoys them for a warm lunch or light dinner. —Carla Kreider, Quarryville, Pennsylvania
Provided by Taste of Home
Categories Lunch
Time 35m
Yield 4 servings.
Number Of Ingredients 11
Steps:
- Preheat air fryer to 300°. In a large skillet, cook beef and onion over medium heat until meat is no longer pink; crumble meat; drain. Stir in cheese, salsa, chiles, garlic powder, hot pepper sauce, salt and cumin. , Unroll crescent roll dough and separate into 4 rectangles; press perforations to seal. Place 1/2 cup meat mixture in the center of each rectangle. Bring 4 corners to the center and twist; pinch to seal. In batches, place in a single layer on greased tray in air-fryer basket. Cook until golden brown, 18-22 minutes. If desired, serve with toppings of your choice.,
Nutrition Facts : Calories 371 calories, Fat 21g fat (5g saturated fat), Cholesterol 42mg cholesterol, Sodium 752mg sodium, Carbohydrate 30g carbohydrate (8g sugars, Fiber 1g fiber), Protein 16g protein.
AIR FRYER CRISPY TACO-RITO
Tonight I was thinking about doing Chimichangas in the air fryer and when I reached for my flour tortillas all I had were the little 6" size. I remembered seeing a recipe for some mini tacos done in the air fryer and the dim little light bulb in my brain came on and said that was a good start. He likes Burritos and I like Tacos...
Provided by Maggie M
Categories Tacos & Burritos
Number Of Ingredients 12
Steps:
- 1. This meat and bean mixture makes more than you will need for 12 servings. Freeze what you don't use or serve it hot with tortilla chips for a fun dip !
- 2. Preheat the air fryer to 400 while you are prepping.
- 3. Drain and rinse the pinto beans and the black beans. Set aside about 1/2 cup of each. Place the remaining into a glass 2 cup measuring cup and puree them with an immersion blender. If you do not have an immersion blender put them into a blender or simply mash them with a potato masher. Set aside.
- 4. Brown the ground beef in a medium size pot then drain thoroughly. Return the meat to the pot then add the blended bean mixture and the whole beans which you set aside earlier. Sprinkle the taco seasoning over the beans then stir to blend. If you feel that this mixture is too thick add about 1/4 cup of water and stir it in. Heat over low just to warm everything.
- 5. Lay the tortillas out and spread about 2 Tbsp of the bean and meat mixture over the entire tortilla. Sprinkle about 1 Tbsp of the diced green chilies and about 1 Tbsp of the diced tomatoes down the center of the meat and bean mixture. Top with the shredded cheese.
- 6. Carefully fold the tortilla in half and either spray the outside with cooking spray or brush lightly with oil. Lay the oiled side down in the air fryer and spray or brush the other side.
- 7. Cook for about 3 minutes then flip to the other side. Cook for another 3 minutes. If it is not crispy enough cook for another 1 - 2 minutes .. watch carefully that it does not burn.
- 8. Note: The tortilla may puff up a bit while cooking .. if you notice it doing that and don't want the puff simply poke the puff with the tip of a knife and press down lightly.
- 9. Serve hot either as they are or cut into wedges for more of an appetizer presentation. Serve with a side of salsa and sour cream for dipping.
AIR-FRYER FRIED AVOCADO TACOS
Tacos just got even more exciting! These juicy, flavorful, easy and healthy tacos are for those who are huge fans of avocado. -Julie Peterson, Crofton, Maryland
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 19
Steps:
- Combine the first 8 ingredients in a bowl. Refrigerate, covered, until serving., Preheat air fryer to 400°. Place egg in a shallow bowl. In another shallow bowl, mix cornmeal, salt, garlic powder and chipotle pepper. Dip avocado slices in egg, then into cornmeal mixture, gently patting to help adhere., In batches, place avocado slices in a single layer on greased tray in air-fryer basket; spritz with cooking spray. Cook until golden brown, 4 minutes. Turn; spritz with cooking spray. Cook until golden brown, 3-4 minutes longer. Serve avocado slices in tortillas with kale mix, tomato, additional minced cilantro and, if desired, queso fresco.
Nutrition Facts : Calories 407 calories, Fat 21g fat (5g saturated fat), Cholesterol 39mg cholesterol, Sodium 738mg sodium, Carbohydrate 48g carbohydrate (4g sugars, Fiber 9g fiber), Protein 9g protein.
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