1. Combine beef, salt and pepper in a bowl; gently mix with a fork until blended (careful not to over-mix). Divide beef mixture into eighteen equal pieces, each about a heaping tablespoonful (15 mL). Place on a plate.
2. Cut each tortilla into 6 equal wedges. Working in batches as necessary, place one portion of meat on each wedge and press to flatten and evenly cover tortilla, leaving a thin border all the way around the triangle. Sprinkle with cheese, dividing equally. Starting at the wide end of the wedge, roll up like a croissant squeezing slightly to hold roll shape, ending with the pointed end on the bottom.
3. Arrange rolls in air fryer basket spacing them apart, in batches as necessary. Set temperature to 375°F and time for 8 minutes (see Notes). Cook until tortillas are crispy and browned and a digital instant-read thermometer inserted into centre of meat reads 160°F (71°C) at the least. Transfer to a clean plate and let rest for 2 minutes.

Oven variation: Line a large, rimmed baking sheet with parchment paper. If desired, place a wire rack on top. Arrange filled rolls on parchment or rack, spacing them apart. Bake in preheated 425°F oven for about 12 minutes, until tortillas are crispy and browned and a digital instant-read thermometer inserted into centre of meat reads 160°F (71°C) at the least.