Add all of the ingredients except avocado and to a blender with ¼ cup of water. Coarsely puree. Add the avocado and puree until almost smooth. Season with salt. Taste and add more lime or salt if desired. Add more water one tablespoon at a time if you want a thinner consistency. Can be kept at room temp while making the taquitos. Will keep in an airtight container in the refrigerator up to a week. Make the salsa before making the taquitos

Saute onion in 1 tablespoon olive oil over medium heat for 4-5 minutes until starting to brown. Add garlic and stir 30 seconds or until fragrant

Add spices and stir another 30 seconds

Add beans and pumpkin puree and cook 3-5 min until well mixed and heated

Transfer mixture to food processor and blend until smooth

Return to pan and heat for another 1-2 minutes and taste. Add more seasonings if you like

Transfer to a bowl and cover to keep warm

Heat oven to 275 deg f

Spray baking sheet with olive oil. Place 6 corn tortillas on pan and spray both sides with oil. Heat in oven 2 min a side for 4 min total. Place on a plate and cover with a towel to keep soft. Repeat with remaining tortillas

Heat oven to 425 deg f.  Using one tortilla at a time, keeping the rest covered while each one gets filled, spoon about 1 ½ tablespoon – 2 tablespoon pumpkin mixture along one edge about ¼ in away from edge of tortilla. Spread heaping 1 teaspoon goat cheese on top. Roll up and place seam side down on baking sheet ( that has been sprayed with oil – you can use the same sheet that you softened the tortillas on) repeat with remaining tortillas. You can place about 1 inch apart on baking sheet. Spray tops with more oil. Bake for 15 min or until crispy.  Serve with Roasted tomatillo jalapeno avocado salsa.