1 cup pepper jack cheese, shredded (or non-dairy cheese for vegan option)
salt and pepper to taste
nonstick cooking spray
Use a fork to poke a few holes in your sweet potato. Wrap it in a slightly damp paper towel and microwave for 8 minutes.
While the sweet potato cooks, mix together the black beans, corn, diced onion, chipotles, chili powder, garlic powder, cumin, cayenne, and salsa in a large bowl.
When the sweet potato is done, cut it in half and fluff the inside with a fork. Add the flesh of the sweet potato to the black bean and corn mixture and combine them thoroughly. Season with salt and pepper to taste.
Working in small batches of 3 or 4 tortillas, wrap them in a damp paper towel and microwave for 30 seconds. The goal is to steam the tortillas so they roll easily without breaking.
Spray one side of the tortilla with the nonstick spray and flip it over. Add a line of veggie filling to the center. Top with a layer of cheese.
Roll the tortilla. Seal with a few toothpicks to ensure it stays closed. Place the rolled flauta onto the grill grate inside the air fryer.
Repeat these steps until the grill grate is full, about 4 flautas.
Lightly spray the tops of the flautas with nonstick spray. Close the lid.
Set the air fryer for HIGH and the timer for 20 minutes.
Check the flautas after about 17 minutes to see if they are done and crispy to your liking. Cook the remaining 3 minutes if desired.
Use silicone tipped tongs to remove the flautas from the air fryer. Carefully remove the toothpicks.
Repeat steps 4-11 until all of the flautas have been cooked. Garnish with fresh cilantro, sour cream, and guacamole!