The number of burritos you can cook at one time will depend on the size of your air fryer. Serve with salsa, Greek yogurt, lime wedges, and hot sauce.

Whisk eggs, milk, and salt in large bowl until well combined. Heat 1 tablespoon oil in 12-inch nonstick skillet over medium heat until shimmering. Add egg mixture and, using rubber spatula, constantly and firmly scrape along bottom and sides of skillet until eggs are just set, 2 to 4 minutes. Off heat, fold in kale. Transfer egg mixture to plate and wipe skillet clean with paper towels.

Heat remaining 1 tablespoon oil in now-empty skillet over medium heat until shimmering. Add scallions, cumin, and chili powder and cook until fragrant, about 1 minute. Stir in beans and their canning liquid and cook, mashing beans with back of spoon, until mixture is heated through and thickened, 3 to 5 minutes. Off heat, stir in cilantro and lime juice. Season with salt and pepper to taste.

Wrap tortillas in damp dish towel and microwave until warm and pliable, about 1 minute. Lay tortillas on counter and spread bean mixture evenly across each tortilla, close to bottom edge. Top with egg-kale mixture. Working with 1 tortilla at a time, fold sides, then bottom of tortilla over filling, then continue to roll tightly into wrap.

Arrange up to 4 burritos, seam side down, in air-fryer basket, spaced evenly apart. Place basket into air fryer; set temperature to 400 degrees; and cook until crisp, 5 to 8 minutes.

Individually wrap remaining burritos in greased aluminum foil. Transfer to zipper-lock bags and freeze for up to 2 months. To bake from frozen, place foil-wrapped burritos into air-fryer basket. Place basket into air fryer; set temperature to 325 degrees; and cook until heated through, about 30 minutes, flipping burritos halfway through cooking. Let rest, wrapped in foil, for 5 minutes before serving. (Alternatively, frozen wrapped burritos can be thawed in refrigerator overnight and baked for about 15 minutes.)