Confetti Mash Potato Flautas With Hot Tomatillo Sauce

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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


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