Confetti Mash Potato Flautas with Hot Tomatillo Sauce

Ingredients

• 1 1/2 tablespoons olive oil, divided
• 1/2 cup yellow onion, small dice
• 1 1/2 cups red bell pepper, small dice, divided
• 1 serrano pepper, small dice
• 2 tablespoons minced garlic cloves
• 1 (12-ounce) can low-sodium corn, drained well
• 3 large russet potatoes, peeled, cubed and boiled
• 1/2 cup sour cream
• 6 ounces cream cheese, room temperature
• 6 ounces pepper jack cheese, grated
• 1 teaspoon sea salt
• 1 teaspoon freshly cracked black pepper
• 1 bunch green onions, sliced, divided
• 1 (28-ounce) can tomatillos, drained and roughly chopped
• 2 cups canola oil
• 8 (8-inch) flour tortillas
• 1 (12-ounce) can black beans, rinsed and drained well
• 1 pasilla pepper, large, roasted and peeled, sliced into long, thin strips
• 1 avocado, halved, pitted and flesh sliced in thin strips
• Freshly grated Cotija cheese, for garnish
• 1/3 cup chopped cilantro leaves, for garnish
• Toothpicks

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