Baked crunchy veggie tacos with a flavorful filling of poblano peppers, onion, mushrooms, refried beans, and spices, baked until crispy and served with optional toppings.
1. Preheat your oven (or air fryer) to 425°F.
2. Sauté poblano peppers in olive oil over medium-high heat for 2-3 mins; add the onion, spices, and salt and sauté for 2-3 more mins, then add the mushrooms and sauté 4-5 more minutes until all veggies are tender.
3. Add the green salsa and refried beans and stir to combine; turn off the heat.
4. Microwave 5 tortillas at a time between damp paper towels for 30-45 seconds until pliable (you can also heat them in the oven for a few mins if you don't have a micro) and coat a baking sheet with a generous amount of avocado oil.
5. Coat the tortilla in oil on both sides by rubbing it on the baking sheet and then fill with a layer of cheese and a scoop of the veggie filling (don't over fill, you want space around the perimeter where there is no filling because they'll crisp up more); fold in half and repeat.
6. Bake (or air fry) on convection 10-12 mins, flip, and bake for another 10-12 mins until deep golden brown and crispy (air fry / convection will take less time than regular bake).. the more brown they are the crispier they will be! Option to give them a spritz of spray oil half way through baking to get them even crispier.
7. Let cool for 3-4 mins to crisp up and enjoy with the toppings of your choice (Shredded Iceberg Lettuce, Diced Onion, Cilantro, Lime Wedges, Sour Cream, Salsa).
