Step 1:
In a large nonstick skillet over high heat, cook sausage for about 5 minutes, until browned.
Step 2:
Add onion and cumin and cook, stirring, for 2 minutes. Reduce heat to medium-low and add eggs. Cook, stirring gently to form large curds, for about 3 minutes, until eggs are just set. Remove from heat.
Step 3:
Cut 6 pieces of parchment paper to fit into an air fryer basket; set aside.
Step 4:
Lay 1 tortilla on a cutting board. Brush 1 tbsp (15 mL) enchilada sauce over the tortilla surface. Make 1 cut from the center down to the bottom edge.
Step 5:
Spread 2 tbsp (30 mL) refried beans on the bottom left triangle; sprinkle with about 1 tsp (5 mL) green onion. Place one-sixth of the egg mixture onto the top left triangle. Sprinkle 2 tbsp (30 mL) each diced tomato and shredded cheese onto the top right triangle. Sprinkle 2 tbsp (30 mL) corn and some cilantro leaves on the bottom right triangle.
Step 6:
In a clockwise motion, fold the bottom left triangle up onto the top left, then fold that triangle over onto the top right and end the fold down onto the bottom right triangle. Repeat steps to make 6 folded enchiladas.
Step 7:
Place a folded enchilada onto a piece of parchment. Place into the air fryer basket. Spoon 2 tbsp (30 mL) enchilada sauce over the top. Air fry, in batches as necessary, at 350°F (180°C) for 12 to 15 minutes, until heated through.
Step 8:
Sprinkle with 2 tbsp (30 mL) cheese and air fry for 2 minutes, until melted.
Step 9:
Serve garnished with remaining cilantro.
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