Oven method:

1. Preheat oven to 400 degrees Fahrenheit. 
2. Prepare the refried beans (or black bean dip) and mozzarella cheese. Prepare desired toppings.
3. Generously brush both sides of the tortilla with avocado oil and sprinkle with salt. About 1 inch from one end of the tortilla, place 1 tablespoon refried beans (or black bean dip) and 1 tablespoon vegan mozzarella cheese. Do not overfill. Spread the filling into an even line across the tortilla.
4. Tightly roll the tortilla starting with the edge with the fillings and work your way to the end. Place seam side down in a cast iron skillet or non-stick baking sheet (or line a regular baking sheet with parchment paper). 
5. Repeat with all the tortillas and continue adding them to the skillet/pan until full. Be sure to leave an inch of space between each taquito.
6. Drizzle and brush more avocado oil overtop and around the the sides of the taquitos. Sprinkle the tops of the taquitos with salt. I typically use 3 large baking pans and/or cast iron skillets or make in 3-4 batches using one large pan.  
7. Bake for 10 minutes with the seam side down, then flip and bake another 5-8 minutes until edges are golden brown and crispy.  
8. Serve hot with desired toppings.

Air fryer method:

1. Set air fryer for 350 degrees Fahrenheit.
2. Follow steps #2-6 of the oven method, except place taquitos in the air fryer rather than the cast iron skillet or baking pan.
3. Cook taquitos in air fryer for 7-8 minutes until the edges are golden brown and crispy.
4. Serve hot with desired toppings.