Preheat the oven to 425°F. Line a baking sheet with parchment paper or a silicone mat.

Place the poblanos on the prepared sheet. Wrap the garlic cloves in foil and add to the pan.

Roast for 15 to 20 minutes, removing the garlic after 15 minutes. Poblanos should be charred and tender.

In a blender, combine the cashews, water, lime juice, and salt. Let soak while the peppers roast (do not blend yet).

Halve and pit the avocados. Slice each half into about 4 slices.

Dredge each avocado slice first in dry chickpea flour, then dip into the batter, then coat in breadcrumbs.

Arrange coated slices on a lined baking sheet in a single layer.

Bake at 425°F for 15 minutes. Flip each slice carefully, then bake for another 10 to 15 minutes, until golden and crispy. (Ovens vary—add a few minutes if needed.)

Remove the skins, seeds, and stems from the roasted poblanos. Add the peppers and roasted garlic to the blender with the cashews. Blend on high until smooth and creamy.

Warm the tortillas. Spread refried beans on each tortilla, top with a few avocado fries, drizzle with poblano cashew sauce, and garnish with sliced red onion and chopped cilantro. Serve immediately.