Take out however many tortillas you plan on using immediately. Open refried beans into a microwave-safe bowl and heat for a minute or two, until warm.

Sauté your peppers and onion in a large skillet over medium heat until cooked through, about seven minutes. If desired, add dashes of garlic powder, chili powder, cumin, and oregano (about 1 teaspoon each). If you prefer your peppers raw, feel free to leave out the onion and skip this step! Remove peppers from heat and set aside.

Prepare each mini taco by layering refried beans, peppers & onion, cherry tomatoes, spinach, and avocado slices. If using, add cilantro, salsa, and cashew parmesan. Serve warm with some lime!

**To make vegan parmesan, combine 1 cup cashews with 4 TBS nutritional yeast, 1 teaspoon sea salt and 1 teaspoon garlic powder in a high-speed blender until crumbly. Trust me, it goes with everything.