Start by placing baby Dutch yellow potatoes in a large pot and cover them with water. Bring to a boil, then reduce to a simmer for about 30 minutes or until fork-tender. Drain the potatoes and mash them in a bowl with vegan butter, salt, and a splash of nondairy milk until smooth and creamy.

In a medium bowl, combine your refried beans with garlic powder, onion powder, and chili powder. Mix thoroughly until the spices are evenly distributed and the beans are smooth.

Grab a mixing bowl and whisk together vegan yogurt, nondairy milk, garlic powder, onion powder, parsley flakes, chili powder, black pepper, and a dash of hot sauce. Mix until well combined.

To ensure your mini tortillas are pliable, warm them in the microwave for about 20 seconds covered with a damp paper towel.

Take one warmed tortilla and spread 1½ tablespoons of the seasoned refried beans and 2 tablespoons of the creamy mashed potatoes on one half. Fold the tortilla over to create a taco shape. Repeat for all tortillas.

Heat a generous amount of canola or vegetable oil in a large skillet over medium heat. Carefully add the assembled tacos, frying them for about 2-3 minutes on each side until golden brown and crispy.

Remove the tacos from the skillet and drain on a paper towel. Serve warm with lime slices on the side for drizzling extra hot sauce.