1. Preheat oven to 425 degrees.

2. In a large pan heat olive oil on medium heat. Cook beans and onions together until the onions become translucent and beans start to become soft. Add in the garlic and chipotle pepper and mix well. Season with spices, and lime juice. Once the beans are cooked through about 15 minutes, mash the mixture using a potato masher into you’re desired consistency. We like to mash about 80 % and leave the rest with small chunks of beans. Remove from the heat and set aside.

3. Place a heaping tablespoon of the filling just to the side of the cener of each tortilla and roll up tightly keeping the ends open. In the same pan, heat a thin layer of oil in a skillet over medium heat. Shallow fry the tortillas with the seam side down about 30 seconds per side. Place the tortillas seam side down on a baking sheet. Repeat until all the tortillas are fried.

5. Bake taquitos in preheated oven for 10 - 15 minutes or until tortillas are crisp. Remove from oven, top with crema, queso fresco, pickled red onions and serve them with a handful of arugula, avocado and salsa verde on the side.