Add carrots, cauliflower, walnuts, chipotle peppers and all seasonings to the bowl of a food processor. Pulse all ingredients until the mixture is evenly ground yet still has some smaller chunks (see pictures), approximately 10-15 seconds.

Transfer vegan taco "meat" to a greased baking sheet and spread into a single layer. Bake for 20-22 minutes, stirring halfway through to prevent over-browning. You want the carrots and cauliflower to be cooked but not mushy, leaving it with a slightly crunchy texture.

While taco “meat” cooks, heat tortillas in small skillet, one by one, about 1 minute on each side until it begins to brown. Wrap each toasted tortilla in aluminum foil to keep warm and fresh until ready to assemble

Once taco “meat” has cooked and cooled slightly, begin to assemble your tacos, adding a large spoonful of cooked refried beans to each toasted tortilla, followed by taco “meat”, avocado, fresh herbs and chopped onions. Enjoy!