Pat the salmon dry and season it with olive oil, chili powder, cumin, garlic powder, salt, and pepper.

Place the salmon in the air fryer basket and cook at 390°F for 8 to 10 minutes, until it flakes easily.

Break the cooked salmon into chunks in a bowl, then mix in the black beans, corn, and 1/4 cup of the salsa.

Warm the tortillas briefly in the air fryer for 1 minute so they are easier to roll.

Divide the salmon filling among the tortillas, roll them up, and place them seam-side down in the air fryer basket or a small air-fryer-safe pan.

Spoon the remaining salsa over the tops and sprinkle with the cheese.

Air fry at 375°F for 4 to 6 minutes, until the cheese melts and the enchiladas are heated through.

Finish with cilantro and serve with lime wedges.