These crispy Air Fryer Enchiladas deliver authentic Mexican flavors in just 27 minutes from start to finish. Perfectly portioned and healthier than traditional deep-fried versions, this recipe packs an impressive 34g of protein while keeping the preparation simple and mess-free.
The air fryer creates that ideal golden crunch outside while maintaining the juicy, flavorful filling inside. Whether it’s a busy weeknight or casual weekend dinner, this modern twist on a classic favorite promises to satisfy your Mexican food cravings without hours of cooking.
Ingredients for Air Fryer Enchiladas
- Protein Base: 1 block firm tofu (pressed) or 1 lb ground beef
- Fresh Produce: 1 cup diced onion, 2 limes (1 for filling, 1 for garnish)
- Pantry Items: 1 cup black beans (cooked), 1 cup rice (cooked), 14 oz fire roasted tomatoes
- Seasonings: 1 tsp cumin, 1 tsp chili powder, 1 tbsp oil
- Wrapping & Toppings: 12 tortillas, 1 cup Mexican cheese (shredded), 2 cups enchilada sauce
Step-by-Step Instructions
- Protein Preparation: Press tofu for 10-12 minutes if using tofu, or prepare ground beef if using meat
- Base Mixture: Heat oil and sauté onions until soft. Add protein of choice and cook until ready
- Seasoning: Mix in cumin and chili powder to enhance flavors
- Filling Assembly: Add black beans, rice, and fire-roasted tomatoes. Heat for 2 minutes
- Optional Zest: Add fresh lime juice if desired
- Assembly: Roll mixture into tortillas and place in foil-lined air fryer basket, seams down
- Topping: Cover with enchilada sauce and sprinkle cheese generously
- Cooking: Air fry at 350°F for 4 minutes until cheese melts
- Finishing Touch: Garnish with lime wedges and serve hot
Cooking Techniques
Pressing tofu is like giving it a little spa treatment! Just wrap your tofu block in paper towels, put something heavy on top, and let it rest. This removes extra water and helps it soak up all those yummy Mexican spices. If you’re new to tofu, mashing it with a fork creates a texture that’s amazingly similar to ground meat – perfect for these enchiladas!
Variations & Substitutions
These enchiladas are super flexible! Switch between tofu and ground beef based on your preference, or try other proteins like jackfruit or mushrooms for a different veggie twist. Not a fan of black beans? Pinto beans work great too! For a spicier kick, add diced jalapeños or a dash of hot sauce to your filling. You can also use corn tortillas instead of flour ones for a more traditional touch.
Serving Suggestions
Make your enchilada plate extra special with some fresh toppings! Try diced avocado, a dollop of sour cream, fresh cilantro, or pickled red onions. A side of Mexican rice or a simple green salad makes this meal complete. Don’t forget those lime wedges – a fresh squeeze adds such a bright, zingy pop to each bite!
Storage Tips
Got leftovers? Lucky you! These enchiladas stay tasty in the fridge for up to 3 days in an airtight container. When you’re ready to eat, just pop them back in the air fryer for 2-3 minutes at 350°F. The cheese will get all melty again, and they’ll taste just as good as day one. If you want to prep ahead, you can make the filling up to 2 days before and keep it separate from the tortillas until you’re ready to roll and cook.
Air Fryer Enchiladas
Equipment
- Air Fryer
- Skillet
- Aluminum Foil
Ingredients
- 1 block firm tofu, pressed (or 1 lb. ground beef)
- 1 tbsp oil
- 1 cup diced onion
- 1 tsp cumin
- 1 tsp chili powder
- 1 cup black beans cooked
- 1 cup rice cooked
- 14 oz fire roasted tomatoes canned
- 12 tortillas
- 1 cup shredded Mexican cheese
- 2 cups enchilada sauce
- 1 lime quartered, for garnish
Instructions
- If using tofu: Start by pressing the tofu for about 10 to 12 minutes, tightening every 3 to 4 minutes.
- In a skillet over medium heat, add oil and sauté onions.
- If using beef: Add crumbled ground beef to onion mixture and sauté until the meat is browned. If using tofu: When the onions have softened, add tofu to pan. Mash tofu with a fork and sauté the tofu and onion mixture about 6 to 8 minutes.
- Add the spices to the skillet mixture and stir to combine.
- Add the cooked black beans, cooked rice, and fire roasted tomatoes to the mixture. Heat for about 2 minutes.
- If using lime juice, add to the mixture here and remove from heat. Roll mixture into tortillas. Line air fryer basket with foil before adding rolled tortillas with the seams facing down. Top enchiladas with sauce and then cheese.
- Cook for about 4 minutes at 350°F or until cheese melts. Repeat until all enchiladas are cooked.
- Garnish with lime juice or your favorite toppings and enjoy!
