Heat coconut oil over medium-high heat. Add onion and poblano pepper and sauté for 6-8 minutes until they start to brown.

Add garlic and corn and cook 2 minutes longer.

Add beans, cumin, chili powder, paprika and salt to food processor and pulse until about 2/3 of the beans are pureed. Add bean mixture to cooked vegetables, along with the cheese, lime juice, and cilantro and mix together.

Heat tortillas in microwave covered by a damp paper towel, 5 at a time. Microwave 15 - 30 seconds until warm.

Remove tortillas from microwave and assemble each taquito by adding about 2 Tbsp. of filling onto the right side of a tortilla and rolling (process shown in blog post). Brush the seam with olive oil to seal. Brush outside of rolled toquito in oil. Assemble flat side down in baking dish.*

Bake for 18 - 20 minutes until outside is crispy and starting to brown.

While taquitos are baking, add all dipping sauce ingredients to food processor and blend until smooth and creamy. Serve taquitos with dipping sauce.

Serving size is three taquitos and the recipe makes about 18 total.