In a mixing bowl, combine the black beans, corn, chopped red onion, chopped red bell pepper, garlic powder, cumin, chili powder, salt, and pepper. Mash the black beans slightly with a fork to mix everything together.

Heat the corn tortillas in a dry skillet or microwave until warm and pliable, to prevent them from cracking when rolling.

Take a tortilla, add about 2-3 tablespoons of the filling in the center, and roll it tightly. Place seam-side down on a plate.

Repeat with the remaining tortillas and filling.

Preheat the air fryer to 375°F (190°C).

Lightly brush or spray the taquitos with olive oil if desired for extra crispiness.

Place the rolled taquitos in the air fryer basket in a single layer, making sure not to overcrowd. You may need to cook them in batches.

Air fry for 7-10 minutes, until golden brown and crispy, shaking the basket halfway through for even cooking.

Remove from the air fryer and allow to cool slightly before serving. Garnish with fresh cilantro if desired and serve with salsa.

Feel free to customize the filling by adding other vegetables like zucchini, spinach, or mushrooms.

Serve with guacamole or dairy-free sour cream for dipping.

Store leftover taquitos in an airtight container in the refrigerator for up to 3 days, and reheat in the air fryer.