Mini Air Fryer Tacos

Mini bean and cheese tacos on a white plate with a bowl of creamy salsa dip.

No ratings yet

Got a craving for crispy tacos? Whip up these Air Fryer Mini Tacos filled with zesty refried beans and gooey cheese for a healthier take on the frozen aisle favorite!

Prep Time4

Cook Time8

Total Time12

Course: Appetizer, Main Course

Cuisine: Mexican

Keyword: mini air fryer tacos

Servings: mini tacos

Calories: 112kcal

Author: Valerie Brunmeier

Ingredients

For the Mini Bean and Cheese Tacos

6 street taco size corn tortillas
6 tablespoons refried black beans or regular refried beans
Hot sauce to taste (we love Cholula Chipotle flavor)
6 tablespoons shredded sharp cheddar cheese
nonstick cooking spray or a mister filled with a high heat netural oil, like avocado oil.

For the Creamy Salsa Dip

½ cup light sour cream
⅓ cup chunky salsa
1 to 2 tablespoons cilantro leaves chopped

Instructions

Line your air fryer basket with parchment paper.
Wrap the stack of 6 tortillas in a double layer of damp paper towels. Place on a microwaveable plate and warm for 25 seconds, or until soft and pliable enough to fold without cracking.
Remove one tortilla from the paper towels and keep others wrapped while you work. Spread 1 tablespoon of beans on one side of the tortilla and drizzle the beans with hot sauce, to taste. Sprinkle with about 1 tablespoon of cheese and fold in half. Transfer to the air fryer and repeat to assemble the remaining tacos.
Coat the top of the tacos with oil or nonstick cooking spray. Using your hands, gently flip the tacos over and coat the other side.
Air fry at 400 degrees F for 6 minutes. Use tongs to flip the tacos over and cook for an additional 2 to 3 minutes, or until browned and crisped.
Transfer the tacos to a serving platter and let them rest for several minutes while you make the dipping sauce.
Combine the sour cream, salsa, and cilantro in a small bowl and place on the serving platter with the tacos.
Can easily double or triple this recipe when serving a group. Just preheat your oven to 200 degrees F with a baking sheet inside and transfer each batch to the baking sheet, to keep warm.

Nutrition