In a large skillet, heat 1 tablespoon of avocado oil over medium heat. Add the diced small onion and sauté for about 5 minutes until softened. Stir in the chopped tomato, celery, and jalapeño, cooking for another 3-5 minutes. Add minced garlic in the last minute until fragrant and golden.

Stir in a can of pinto or black beans with a splash of vegetable broth and spices. Simmer on low heat for 20 minutes, stirring occasionally, until thickened.

Prepare the salsa by boiling medium tomatoes, jalapeño, and garlic for about 5-7 minutes until soft. Blend with half an avocado and salt until smooth.

Warm each corn tortilla in a dry skillet for 10-15 seconds on each side until pliable.

Place a spoonful of the bean mixture in each tortilla, roll tightly and tuck in the sides, seam-side down on a parchment-lined tray.

Preheat your air fryer to 390°F or your oven to 425°F. Cook taquitos in layers for 6-8 minutes in the air fryer or bake for 12-15 minutes until golden and crisp.

Serve hot with the vegan queso salsa on the side, garnishing with fresh ingredients like lettuce, jalapeños, and pico de gallo.