In a large skillet, add 2 tablespoons of olive or avocado oil over medium heat. Allow the oil to shimmer, which indicates it’s hot enough for cooking.

Spread 1-2 tablespoons of refried beans evenly across the center of each tortilla.

Spoon about 2-3 tablespoons of pumpkin puree on top of the refried beans, spreading it gently but evenly.

Sprinkle approximately 1-2 tablespoons of shredded cheese over the pumpkin puree.

Carefully fold each tortilla in half and place into the hot skillet. Cook for about 2-3 minutes until golden brown and crispy.

Gently flip the tacos over and cook for an additional 2-3 minutes until golden and crispy on the other side.

Remove the tacos from the skillet and place them onto a serving plate. Top with sliced avocado, salsa, and cilantro.