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Air Fryer Breakfast Taquitos with Eggs and Black Beans

Air fryer breakfast taquitos are filled with soft scrambled eggs, black beans, and Monterey Jack cheese, then cooked until crisp and golden. Warm tortillas make them easy to roll tightly before air-frying.
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Prep Time 10 minutes
Cook Time 15 minutes
Resting 2 minutes
Total Time 27 minutes
Servings: 4 servings
Course: Breakfast
Cuisine: Tex-Mex
Calories: 595
Ingredients Equipment Method Notes

Ingredients
  

  • 6 eggs large
  • 2 tbsp milk
  • 0.5 tsp kosher salt
  • 0.25 tsp black pepper
  • 1 tbsp neutral oil divided
  • 1 can (15 oz) black beans drained and rinsed
  • 1 cup Monterey Jack cheese shredded
  • 8 flour tortillas 6-inch

Equipment

  • 1 10-inch skillet
  • 1 5- to 6-quart air fryer

Method
 

  1. In a medium bowl, whisk the eggs, milk, kosher salt, and black pepper until combined.
  2. Heat 1 teaspoon of the neutral oil in a 10-inch skillet over medium-low heat.
  3. Add the egg mixture and cook, stirring often, until set and 160°F, about 3–5 minutes.
  4. Stir in the black beans until warmed through, then remove the skillet from the heat and stir in the Monterey Jack cheese.
  5. Wrap the flour tortillas in a damp paper towel and microwave until warm and pliable, about 20–30 seconds.
  6. Divide the egg mixture among the tortillas, roll each tightly, and place them seam-side down.
  7. Preheat a 5- to 6-quart air fryer to 375°F.
  8. Brush the remaining neutral oil over the taquitos and arrange them seam-side down in a single layer, working in batches if needed.
  9. Air-fry for 7–9 minutes, turning halfway, until crisp and golden.
  10. Let stand for 2 minutes before serving.

Notes

For easy rolling, warm the tortillas until pliable before filling. Refrigerate leftovers for up to 3 days; freeze them for longer storage. For a dairy-free variation, use unsweetened plant milk and dairy-free cheese.