Preheat the oven to 425F. Evenly coat a bare sheet pan with 2 tbsp of the oil and set aside to prepare the filling.

Heat a large skillet over medium-low heat with the remaining 2 tsp of oil, then add the onion along with a pinch of salt and saute until softened.

Stir in the garlic, paprika, and coriander and continue to saute until fragrant.

Add the beans, buffalo sauce, and tahini and stir together to combine. With the back of your cooking spoon or a potato masher, lightly mash the beans. Continue to cook and stir until the mixture starts to bind together and thicken, then remove from the heat.

Soften the tortillas before adding the filling to prevent them from cracking. To do this, wrap 4 corn tortillas in a damp paper towel. Place them on a microwave-safe plate and microwave for 30 seconds. Take each tortilla and place on the greased baking sheet, giving a flip to coat both sides in oil. Spread 2 to 3 tbsp of filling onto half of a tortilla and fold it over to close. To make sure your taco stays closed after folding, carefully flip the taco over so the filling placed on the bottom of the taco is weighing down the other side.

Arrange the folded tortillas on the greased baking sheet in a single layer with space between the tacos. Place in the oven to bake for 8 mins, then carefully flip the tacos and bake for an additional 8-10 mins until golden. Remove the baking sheet from the oven and allow to cool for 3-5 mins to allow them to crisp up more, then enjoy.

Crema

Place the cashews in a heat safe bowl and cover with the boiling water. Allow to soften for 20-30 minutes.

Drain the cashews and add to a blender with the jalapeno, nutritional yeast, lime, garlic, salt, and ½ cup fresh water. Blend until smooth. Taste and adjust salt as needed.