Air Fryer Veggie Enchiladas

About This Recipe

Green chile and cheese topped enchiladas filled with spinach, corn, spices, and air fryer roasted zucchini, peppers, and onion.

Ingredients

• 1 Tablespoon Olive Oil
• 2 small (8 oz Zucchini, chopped)
• 1 Poblano or Green Bell Pepper (medium diced)
• 1/2 large Red Onion (medium diced)
• 1 Fresno Chile or Jalapeño Pepper (diced)
• 2 handfuls Baby Spinach (roughly chopped)
• 2/3 cup 93g Frozen Roasted Corn
• 1 teaspoon Kosher Salt
• 1/2 teaspoon Black Pepper
• 1/2 teaspoon Garlic Powder
• 1/2 teaspoon Ground Cumin
• 8 Tortillas
• 1/2 cup Green Chile Enchilada Sauce (red works fine)
• 4 oz Shredded Cheese

Instructions

1. Toss the zucchini, poblano, red onion, and Fresno chile in the olive oil and air fry for 8-10 minutes at 400ºF until the veggies are slightly browning around the edges.
2. While the veggies roast, mix the spinach, corn, and dry spices in a large bowl. Once the veggies are cooked, add them to the bowl and toss together.
3. Fill the tortillas with the veggie mixture, tightly roll, and place on a foil-lined air fryer basket or in an air fryer safe baking dish.
4. Top with the enchilada sauce and cheese. Air fry for 8-10 minutes at 325ºF until the cheese is melted and the edges of the tortillas are slightly browning.