Air Fryer Chimichanga

 Saw this right in time from DELISH for Cinco de Mayo -- next time I would roll tighter and add more chicken!

1 small yellow onion, chopped

2 cloves garlic, minced

1 tsp. chili powder

1 tsp. ground cumin

1/2 tsp. garlic powder

3/4 c. salsa

4 c. shredded cooked chicken

Kosher salt

Freshly ground black pepper

1 (15-oz.) can refried beans

8 large flour tortillas

1 c. shredded cheddar

1 c. shredded pepper jack cheese

1/2 c. sour cream, plus more for serving

Cooking spray

Guacamole, for serving

1. In a medium skillet over medium heat, heat oil. Add onions and cook until soft, 5 minutes. Add garlic, chili powder, cumin, and garlic powder. Cook until fragrant, 1 minute. Add salsa and bring to a simmer, then add shredded chicken and toss to coat. Season with salt and pepper. Remove from heat. 
2. Spread about ¼ cup of refried beans in center of tortilla, then sprinkle with both cheeses. Top with about ½ cup of chicken mixture and some sour cream. Roll into a burrito by folding the top and bottom of tortilla into the center, then fold the right side all the way over the filling, tucking and rolling tightly. Set aside on a plate, seam side down, and repeat with remaining tortillas and filling. 
3. Working in batches as necessary, place burritos into basket of air fryer, seam side down, and spray with a little cooking spray. Cook at 400° for 5 minutes, then flip, spray with more cooking spray, and cook another 5 minutes.
4. Drizzle with more sour cream and serve with guacamole.