Set a large pan over medium heat. Once hot, add red onion and cook for 3 minutes, or until they begin to become translucent. Add garlic, and cook for 1 more minute until fragrant. Transfer onion and garlic to a bowl for later.

Add the beans, chili powder, ground cumin, paprika, salt, and 1 cup water to the pan. Bring to a boil, then reduce heat to medium low, and simmer for 20 minutes, or until most of the liquid has evaporated.

Remove from heat. Mash the beans until only some remain whole. Add 1 cup of the salsa along with the corn, green chiles, and the cooked onion and garlic. Mix together and set aside to cool.

Preheat the oven to 425 degrees F. Prepare a large baking sheet with parchment paper.

Spoon ~1/3 cup of the filling down the center of each corn tortilla. Tightly wrap tortillas* around filling and set on the prepared baking sheet, loose edge down.

If you want to get added crisp, you can lightly brush them with oil (optional). Bake for 10-12 minutes, or until tortillas are browned and crisp.

To serve, plate 2 taquitos and top with extra salsa, sliced avocado, and a little cilantro.