Ingredients:

1/2 bag (9.75 oz bag) Doritos^® Flamin’ Hot^® Cool Ranch Tortilla Chips
1 3/4 cups tomato salsa, divided
1 1/4 cups frozen corn, thawed 
1 1/4 cups rinsed drained pinto beans
1 1/4 cups diced roasted sweet potatoes
1 tbsp dried cumin
1 tsp salt
12 flour tortillas (6-inch)
3/4 cup shredded Monterey Jack cheese
Canola oil, for frying
4 cups shredded lettuce 
1/2 cup sour cream

24 toothpicks

How to make it:

1. In food processor, pulse Doritos^® Flamin’ Hot^® Cool Ranch Tortilla Chips until finely crushed to make 3/4 cup. 
2. In medium bowl, stir together 3/4 cup salsa, corn, pinto beans, sweet potatoes, cumin and salt.
3. Arrange tortillas on work surface. Spoon 1/4 cup vegetable filling down center of each tortilla. Top each with 1 tbsp cheese and sprinkle with 1 tsp crushed tortilla chips. 
4. Roll tortillas tightly to enclose filling like a cigar. Secure each with 2 toothpicks. 
5. Meanwhile, in high-sided skillet set over medium heat, add enough oil to reach 2 inches up the sides of the skillet. Heat until shimmering or until instant-read thermometer registers 350°F. 
6. In batches to avoid crowding, add taquitos seam-side down to oil. Cook, turning once, for 4 to 6 minutes or until golden brown and crispy all over. Transfer to paper towel–lined baking sheet to drain. Remove toothpicks. 
7. Serve taquitos over a bed of shredded lettuce. Dollop sour cream on top and sprinkle with remaining crushed tortilla chips. Serve with remaining salsa. 

Tips: If desired, bake taquitos in the oven instead: brush taquitos with melted butter and bake in preheated 425°F oven for 25 to 30 minutes or until golden brown and crispy. 
 
If desired, serve topped with 2 large avocados (peeled, halved, pitted and thinly sliced).