You’ll Need
For the Crab Filling
450g cooked white crab meat, drained
200g black beans, drained
150g sweetcorn, drained
3 spring onions, finely sliced
100g cream cheese
Juice of 1 lime
1/2 tsp ground cumin
For the Enchilada Pots
8 small corn or flour tortillas
350ml passata
1-2 tbsp chipotle paste
1 tsp dried oregano
150g Monterey Jack or mature cheddar, grated
1 tbsp vegetable oil
Optional but dangerous
Soured cream
Pickled jalapenos
Coriander
Method
Mix the crab, beans, sweetcorn, spring onions, cream cheese, lime juice and cumin.
Stir the passata, chipotle paste and oregano together.
Spread a little sauce in four shallow heatproof pots.
Divide the filling between the tortillas, roll tightly and place two in each pot.
Spoon over the remaining sauce and scatter with cheese.
Brush any exposed tortilla edges lightly with oil.
Preheat your air fryer to 180°C.
Air fry the pots for 10-12 minutes until bubbling, browned and piping hot.
Rest for 2 minutes and finish with soured cream and coriander.