Air Fryer Mexican Tortilla Boats

Prep: 20 minutes

Cook: 25 minutes

Makes: 8 Tortilla Boats

Serves: 8

Difficulty:

Cuisine:

Saved:

Mexican

Recipe by: Perfect Italiano

Get ready for a flavour-packed lunch with these Air Fryer Mexican Tortilla Boats! This easy-to-make Mexican dish is a true delight, with the crunchy sweet potato, savoury chorizo, and tangy salsa. Don't miss out on the opportunity to enjoy these delicious Mexican Tortilla Boats!

Credit: Whisk Media Group

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Air Fryer Mexican Tortilla Boats

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

Method:

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.