Name: Air Fryer Mexican Tortilla Boats
Prep time: 20 min
Cook time: 25 min
Ingredients: 900g sweet potato, peeled, cut into 2cm pieces; 2 tsp Mexican chilli spice blend; 2 tbsp olive oil; 2 (200g) chorizo sausages, chopped into 1cm pieces; 375g jar Mexican chunky tomato salsa; 400g can black beans, drained and rinsed; 8 Stand ‘n Stuff tortilla boats*; 1 ½ cups (180g) Perfect Italiano™ Perfect Mexican cheese; Sour cream, corn salsa (see tips), sliced avocado & lime wedges, to serve

900g sweet potato, peeled, cut into 2cm pieces
2 tsp Mexican chilli spice blend
2 tbsp olive oil
2 (200g) chorizo sausages, chopped into 1cm pieces
375g jar Mexican chunky tomato salsa
400g can black beans, drained and rinsed
8 Stand ‘n Stuff tortilla boats*
1 ½ cups (180g) Perfect Italiano™ Perfect Mexican cheese
Sour cream, corn salsa (see tips), sliced avocado & lime wedges, to serve

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Combine sweet potato, spice blend and oil in a large bowl. Spread sweet potato over the base of a large air fryer basket. Air fry on 200C for 8 minutes, shaking basket halfway until lightly golden.
Sprinkle chorizo over the top of sweet potato. Air fry for a further 5 minutes until lightly golden. Tip back into bowl. Add 3/4 cup of the tomato salsa and black beans and stir until combined. Divide mixture among tortilla boats. Sprinkle Mexican cheese on top.
Place boats, in two batches, in air fryer basket. Air fry on 170C for 4-5 minutes until cheese has melted and tortillas are crisp.
Dollop with sour cream, remaining tomato salsa and corn salsa (see tip). Top with avocado and serve with lime wedges.

Tips & Hints:

To make Corn Salsa: For a quick corn salsa, combine a 420g can drained corn kernels, ½ small finely chopped red onion, ½ green chilli finely chopped and 2 tablespoons chopped coriander. Squeeze with lime juice, season with salt and drizzle with olive oil.
Filling can be made a day ahead and refrigerated. Fill boats just before air frying.
You can roll this filling in flour tortillas and cook in a sandwich press for a tasty lunch wrap or spread between two regular size tortillas and fry in a greased non-stick frying pan on both sides until golden to make a quesadilla.

Combine sweet potato, spice blend and oil in a large bowl. Spread sweet potato over the base of a large air fryer basket. Air fry on 200C for 8 minutes, shaking basket halfway until lightly golden.
Sprinkle chorizo over the top of sweet potato. Air fry for a further 5 minutes until lightly golden. Tip back into bowl. Add 3/4 cup of the tomato salsa and black beans and stir until combined. Divide mixture among tortilla boats. Sprinkle Mexican cheese on top.
Place boats, in two batches, in air fryer basket. Air fry on 170C for 4-5 minutes until cheese has melted and tortillas are crisp.
Dollop with sour cream, remaining tomato salsa and corn salsa (see tip). Top with avocado and serve with lime wedges.

Tips & Hints:

To make Corn Salsa: For a quick corn salsa, combine a 420g can drained corn kernels, ½ small finely chopped red onion, ½ green chilli finely chopped and 2 tablespoons chopped coriander. Squeeze with lime juice, season with salt and drizzle with olive oil.
Filling can be made a day ahead and refrigerated. Fill boats just before air frying.
You can roll this filling in flour tortillas and cook in a sandwich press for a tasty lunch wrap or spread between two regular size tortillas and fry in a greased non-stick frying pan on both sides until golden to make a quesadilla.

Combine sweet potato, spice blend and oil in a large bowl. Spread sweet potato over the base of a large air fryer basket. Air fry on 200C for 8 minutes, shaking basket halfway until lightly golden.
Sprinkle chorizo over the top of sweet potato. Air fry for a further 5 minutes until lightly golden. Tip back into bowl. Add 3/4 cup of the tomato salsa and black beans and stir until combined. Divide mixture among tortilla boats. Sprinkle Mexican cheese on top.
Place boats, in two batches, in air fryer basket. Air fry on 170C for 4-5 minutes until cheese has melted and tortillas are crisp.
Dollop with sour cream, remaining tomato salsa and corn salsa (see tip). Top with avocado and serve with lime wedges.

Tips & Hints:

To make Corn Salsa: For a quick corn salsa, combine a 420g can drained corn kernels, ½ small finely chopped red onion, ½ green chilli finely chopped and 2 tablespoons chopped coriander. Squeeze with lime juice, season with salt and drizzle with olive oil.
Filling can be made a day ahead and refrigerated. Fill boats just before air frying.
You can roll this filling in flour tortillas and cook in a sandwich press for a tasty lunch wrap or spread between two regular size tortillas and fry in a greased non-stick frying pan on both sides until golden to make a quesadilla.

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