Bean and Beef Taquitos with Avocado Sauce | America's Test Kitchen

Ingredients

• 1 cup plus 4 teaspoons vegetable oil
• 8 ounces 90 percent lean ground beef
• 1 cup canned pinto beans, rinsed
• 1 onion, halved and sliced thin
• 2 jalapeño chiles, stemmed, seeded, and minced
• 3 garlic cloves, minced
• 1 teaspoon ground cumin
• 1 teaspoon chili powder
• 1 (8-ounce) can tomato sauce
• 1/2 cup water
• 3 tablespoons minced fresh cilantro
• 1/2 teaspoon table salt
• 1/2 teaspoon black pepper
• 12 (6-inch) corn tortillas
• 1 large egg, lightly beaten
• 2 avocados, halved, pitted, and chopped coarse
• 1/2 cup sour cream
• 1/4 cup water
• 3 tablespoons lime juice (2 limes)
• 2 tablespoons minced fresh cilantro