Crispy Vegan Bean Tacos

0 Preheat the oven to 400 degrees and line a large metal baking sheet with parchment paper. Warm a cast iron skillet over medium heat and add a splash of olive oil, vegetable broth or water for sautéing. Add the onion and garlic and sauté for 3-4 minutes until fragrant and tender. Add in the tomato paste, optional sriracha and coconut aminos and stir to combine. Add the spices and nutritional yeast, with a splash of water if needed to deglaze. Stir until spices are fragrant, about 30 seconds. Pour in beans. Use a potato masher to mash about 50% of the beans, and bring to a gentle simmer. Let thicken and season to taste with salt and pepper.
1 Spread a generous layer of the mixture on one half of each tortilla, folding in half and placing on the prepared baking sheet. Repeat with remaining tortillas. Optional to lightly spray with cooking oil, if desired, but you do not need it.
2 Bake for 20 minutes, flipping halfway through, until golden and crispy.
3 While tacos are baking, add all ingredients for sauce to a blender and puree until smooth. Season to taste and store in the fridge until ready to serve. Serve tacos hot with dipping sauce.