Step 1

Start by soaking the cashews in hot water (see tips in post).

Step 2

Using a small food processor, process the red onion and red bell pepper until finely chopped.

Step 3

Preheat a skillet, add the avocado oil or olive oil spray and add the veggies. Cook 4-5 minutes.

Step 4

While veggies are cooking, rinse and drain the black beans.

Step 5

Add the black beans, chipotle pepper, salt, ground cumin and 2-3 tablespoons of the red bell pepper and red onion mixture to the food processor. Process until mostly smooth.

Step 6

Once veggies are done cooking, add the rest of the veggies to the black bean mixture and stir them in (no blending.

Step 7

Drain the cashews and discard the soaking water. Add the cashews, 1/3 cup water, nutritional yeast, salt and smoked paprika to a high speed blender. Blend on high at least 1 minute until smooth.

Step 8

Take 5-6 of the tortillas and add them to a plate. Cover the plate with a damp paper towel or dish towel. Microwave for 20 seconds to make the tortillas more pliable.

Step 9

Take one tortilla, add 2-3 tablespoons of the black bean mixture and 1-2 teaspoons of the dairy free nacho cheese to the bottom of the tortilla.

Step 10

Carefully roll the tortilla, pushing the filling out to the sides to make a tightly formed rolled taco.

Step 11

Place the tortilla seam side down in the air fryer, repeat with the rest until you fill up the air fryer basket.

Step 12

Cook at 350F for 7 minutes in the air fryer.

Step 13

Repeat this process again (microwave tortillas, fill and roll) for the rest of the tortillas. Don't make these ahead as they tend to dry out.

Step 14

Enjoy with guacamole, salsa, or chipotle mayo for dipping.