Ingredients

Scale

For each serving:

1 corn tortilla
Avocado oil spray
1/3 cup shredded Mexican cheese
1/3 cup refried beans or lentil chorizo (recipe here)
1/4 cup ranchero sauce, green tomato enchilada sauce (recipe here), cilantro almond salsa (recipe here) or your favorite spicy Mexican sauce
1 egg
Pico de Gallo, chopped lettuce and/or fresh cilantro, for garnish

Instructions

Preheat the air fryer to 400 F. Spray a corn tortilla liberally on both sides with avocado oil – or brush the oil on both sides. Set a metal 1-cup measuring cup in the hot air fryer. Set the tortilla on top of it, then put your small rack on top of that. (This keeps the tortilla from flying around in your air fryer.) Set the temp to 380 F and air fry for about 4 minutes or until the shell is lightly browned and crunchy.
Use tongs to carefully remove the rack, shell and cup from the air fryer. Top the shell with cheese and put in toaster oven for about 3 minutes at 375 or microwave for 30 – 60 sec until the cheese is melted and bubbly.
Meanwhile, warm the beans and sauce and fry your egg. Take the shell and smother it with beans, then the sauce, then put the egg on top. Garnish the top with pico de gallo and/or cilantro if you like. Enjoy!

Notes

Air fryer times vary, so you may need to adjust the cooking time to find the timing that works best in your air fryer.

RECIPE SOURCE: Sumptuous Spoonfuls – https://www.sumptuousspoonfuls.com/ … © Copyright 2023, Sumptuous Spoonfuls. All images & content are copyright protected. Please do not use my images without prior permission. If you want to publish any of my images, please ask first. If you want to republish this recipe as your own, please re-write the recipe in your own words or link back to this post for the recipe.

Keywords: Air fryer, Taco bowl, Huevos, Eggs, Spicy, Gluten Free