Preheat the air fryer: Set it to 380°F (193°C) for about 3 minutes so it’s hot when the taquitos go in.

Make the filling: In a bowl, lightly mash the black beans with a fork. Leave some whole for texture. Stir in cheese, red onion, jalapeño, salsa, cilantro, cumin, chili powder, garlic powder, smoked paprika, salt, and pepper. The mixture should be thick, not runny.

Warm the tortillas: For corn tortillas, wrap them in a damp paper towel and microwave 30–45 seconds until pliable. This prevents cracking. Keep them covered as you work.

Fill and roll: Spread about 2 tablespoons of filling in a line along the lower third of each tortilla. Roll tightly into a thin cigar shape. Place seam-side down on a plate.

Brush with oil: Lightly brush or spray the outside of each taquito with oil. This helps them crisp and brown.

Air fry in batches: Arrange taquitos seam-side down in a single layer in the air fryer basket. Don’t overcrowd. Cook for 6–8 minutes, flipping halfway, until golden and crisp. Corn tortillas usually take the full 8 minutes; flour may cook faster.

Keep them crisp: Move cooked taquitos to a wire rack so steam doesn’t soften them. Repeat with remaining taquitos.

Serve: Squeeze fresh lime over the top. Add toppings like shredded lettuce, diced tomatoes, sliced avocado, or chopped cilantro. Serve with your favorite dips.