Bean, Salsa, and Cheese Taco s

Prep time: 12 minutes | Cook time: 7 minutes | Serves 4

1 (15-ounce / 425-g) can black beans, drained and rinsed

½ cup prepared salsa

1½ teaspoons chili powder

4 ounces (113 g) grated Monterey Jack cheese

2 tablespoons minced onion

8 (6-inch) flour tortillas

2 tablespoons vegetable or extra-virgin olive oil

Shredded lettuce, for serving

1. In a medium bowl, add the beans, salsa and chili powder. Coarsely mash them with a potato masher. Fold in the cheese and onion and stir until combined.
2. Arrange the flour tortillas on a cutting board and spoon 2 to 3 tablespoons of the filling into each tortilla. Fold the tortillas over, pressing lightly to even out the filling. Brush the tacos on one side with half the olive oil and put them, oiled side down, in the air fryer basket. Brush the top side with the remaining olive oil.
3. Put the air fryer basket on the baking pan and slide into Rack Position 2, select Air Fry, set temperature to 400ºF (205ºC), and set time to 7 minutes.
4. Flip the tacos halfway through the cooking time.
5. Remove from the oven and allow to cool for 5 minutes. Serve with the shredded lettuce on the side.