In a small saucepan, combine black beans (including the liquid that is in the can), garlic powder, onion powder, cumin, adobo sauce and a pinch of salt.
1 15 oz Can of Low Sodium Black Beans (do not drain!), ½ teaspoon Garlic Powder, ½ teaspoon Onion Powder, ½ teaspoon Ground Cumin, 1 tablespoon Adobo Sauce from a can of chipotles in adobo, Pinch Salt (Omit if you are not using low sodium beans)
Bring to a simmer, reduce heat to low and simmer, stirring often, for 10-12 minutes or until the liquid has reduced by about half.
Smash some of the beans with the back of a spoon to make the mixture more cohesive.
Working one at a time, heat a tortilla over a gas stove burner or on a skillet, then transfer it to a cookie sheet. Put a couple of tablespoons of beans onto one edge of the tortilla and roll up. Place seam side down on a tray. Repeat until all of the bean mixture is gone.
8-10 Corn Tortillas
Preheat air fryer to 425* F. Place as many taquitos as will fit in a single layer into the air fryer.
Brush the taquitos with canola oil.
1 tablespoon Canola Oil
Air fry for 6-9 minutes or until golden brown. Times will vary with brand. Repeat until all taquitos are done. See note.
Serve with hot sauce, salsa and guac for dipping.