Cut chicken breasts into cubes and pulse it in a cuisinart until it is very finely chopped. In a large bowl combine chicken, cheese, sour cream, hot sauce, salt and spices until well mixed. Add a half to 3/4 cup of refried beans and mix together.
Heat oil in a pan. Wrap the corn tortillas in damp paper towels and put in microwave for one minute. The tortillas should be soft and pliable.
Put one tortilla on a plate add a few spoonfuls of the chicken and bean mixture. Wrap the tortilla tightly around the chicken and roll it up. Place seam side down on another plate and cover with a slightly damp paper towel. Repeat until all are finished.
Place one by one, seam side down, in hot oil. You should do 3-4 at a time. Fry for 1 minute and flip over and fry for 1 minute, or until golden brown. You do not want them to get too much color. Remove and place on paper towels/paper bag to rest. Repeat until done.
For guacamole--cube avacado and put in a mixing bowl. Chop jalapeno (seed or not seeded is your choice I usually seed half). Add to avacado, add salt and squeeze at least half a lime if not whole to taste. Mix together with a fork.
Dip the taquitos in the guacamole, or put some on top of the taquitos and enjoy. You should eat them with your hands.