Crispy Air Fryer Mexican Tortilla Bowls make an easy weeknight meal. Loaded with eggs, veggies and cheese, this easy tortilla recipe brings a fresh twist to Mexican flavours. It’s packed with capsicum, corn, coriander and a hint of spice — perfect with sour cream and salsa on the side.
Prep 10 minsCook 35minsServes 3
Ingredients
Method
1 large flour wrap/tortilla (see tips)
5 eggs
½ small red capsicum, diced
½ small red onion, thinly sliced
½ cup frozen corn, defrosted
½ cup (60g) grated Mexican cheese
½ cup chopped coriander, extra leaves to serve
1 tsp Mexican spice blend
Light sour cream & Mexican salsa dip, to serve
Press tortilla into the base and up sides of a 20cm x 5cm high (about 3 cup capacity) round ovenproof dish that will fit inside your air fryer basket.
Air-fry on 180C for 4 minutes. Carefully remove bowl and turn crisp tortilla over and place inside bowl so base is facing up. Air-fry for 1-2 minutes until base is crisp. Turn back over in bowl. Press down any puffed tortilla.
Meanwhile, whisk eggs in a large bowl. Season. Add capsicum, onion, corn, cheese, coriander and Mexican spice blend. Stir until combined. Transfer to a jug. Pour into prepared tortilla.
Air-fry at 180C for 15 minutes. Cover with foil and air-fry for a further 15 minutes or until golden and set. Leave in air fryer for 20 minutes to cool before cutting.
Serve topped with sour cream and salsa. Top with extra coriander. Cut into wedges and serve.
