In a bowl add beans and tomato sauce, stir to combine and set aside.
Using a round cookie cutter cut out 15-17 small mini tacos. In a medium bowl melt butter, add sweet paprika, chili, garlic powder, oregano, salt and pepper, stir to combine. Turn a cupcake/muffin tin upset down. Dip mini tacos into melted butter mixture and place them folded in half between the muffin spaces. Bake for 7 minutes. Take out from the oven, don’t turn the heat off.
Fill mini tacos with tomato bean mixture and arrange on a baking tray. Sprinkle dairy-free mozzarella on top and pop them back in the oven and bake for 3-4 minutes.
In a bowl combine mashed avocado and chopped tomatoes. Serve mini tacos warm with mashed avocado and enjoy.
Bake the left over tortilla scraps and you have some nachos as well.