Preheat the air fryer to 400°F (200°C) for 5 minutes.
In a medium bowl, combine the shrimp, chili powder, cumin, smoked paprika, garlic powder, onion powder, salt, black pepper, and olive oil. Toss to coat the shrimp evenly with the seasoning.
Heat a skillet over medium-high heat. Add the seasoned shrimp and cook for 2-3 minutes per side until pink and opaque. Remove from heat and chop the shrimp into bite-sized pieces.
Lay a flour tortilla flat on a clean surface. In the center of the tortilla, layer 1/4 cup of shredded cheese, 1/8 cup of black beans, a tablespoon of diced bell pepper, a tablespoon of diced onion, and one-quarter of the chopped shrimp.
Fold the sides of the tortilla over the filling, then roll tightly from one end to the other to form a chimichanga. Repeat with the remaining tortillas and filling.
Lightly spray each chimichanga with cooking spray to help them crisp up in the air fryer.
Place two chimichangas in the air fryer basket, making sure they do not touch. Air fry at 400°F (200°C) for 6 minutes, then carefully flip and air fry for an additional 6 minutes until golden brown and crispy.
Remove from the air fryer and let cool for 2 minutes before serving.