Heat a large skillet over medium-high heat and add the ground beef, breaking it apart as it cooks until it's no longer pink and lightly browned, about 5-7 minutes. Drain any excess fat if needed. Stir in the taco seasoning and cumin, then add the rinsed black beans, diced tomatoes, and green chilies. Simmer for 2-3 minutes to meld the flavors together. This filling is now ready to assemble into the tortillas.

Warm the tortillas slightly in a dry skillet or microwave for about 30 seconds to make them pliable and easier to roll without tearing. Working with one tortilla at a time, spoon about 3-4 tablespoons of the beef filling from Step 1 down the center of each tortilla, then roll it tightly and place it seam-side down in your air fryer basket. I like to arrange them snugly in a single layer so they hold their shape during cooking.

Pour the red enchilada sauce evenly over the rolled tortillas, making sure they're well coated but not swimming in sauce. Sprinkle the Mexican cheese blend generously over the top. Place the basket in your preheated air fryer and cook at 360°F for 5 minutes, until the cheese is melted and the enchiladas are heated through. The sauce will bubble slightly at the edges, which is exactly what you want.

Remove the enchiladas from the air fryer and let them cool for just 1-2 minutes so the cheese sets slightly. Top with fresh cilantro and a dollop of sour cream on each serving. Serve immediately while everything is warm and the cheese is still melty.