Vegan Flautas

Heat the olive oil in a large skillet over medium-high heat. Add the onion and garlic and cook for 2-3 minutes, until softened.

Add the black beans, cumin, smoked paprika, salt, and pepper to the skillet. Cook for 5-7 minutes, stirring occasionally, until the beans are heated through and the flavors have melded. Mash the beans slightly with a fork to help them stick together.

Stir in the vegan shredded cheese until melted and combined with the bean mixture.

Warm the tortillas in the microwave or on a griddle until soft and pliable.

Spoon a few tablespoons of the bean and cheese mixture onto each tortilla. Roll tightly into a cigar shape and secure with a toothpick.

Heat oil in a large skillet over medium-high heat. Using tongs, carefully place the flautas in the oil and cook for 3-4 minutes, until golden brown and crispy. Flip and cook on the other side for an additional 2-3 minutes.

Remove the flautas from the oil and place on a paper towel-lined plate to absorb excess oil.

To assemble the toppings, mix together the avocado, tomato, red onion, jalapeno pepper, and cilantro in a mixing bowl.

Serve the flautas immediately, topped with the avocado-tomato mixture and a squeeze of lime juice.