Preheat oven to 400 degrees.
In a large saucepan over medium heat put olive oil, diced onion, bell pepper, jalapeño, and crushed garlic. Sauté for four minutes, or till vegetables begin to soften.
Put shredded chicken, salsa, cumin, paprika, cayenne pepper, salt, and pepper to the skillet. For approximately 4 mins, keep cooking over medium heat.
When vegetables and chicken are cooking add 1 tablespoon coconut oil to a large saucepan or skillet. Cook 3 corn tortillas over medium heat for about 60 seconds per side, or till they begin to brown slightly. Repeat with remaining corn tortillas and coconut oil. Add corn tortillas on a paper towel-lined plate to drain till ready to use.
Spread 1 tablespoon refried black beans down the center of each corn tortilla. Next, Put 2-3 tablespoons chicken mixture and 1 tablespoon shredded cheese.
Roll up the filled corn tortilla as tight as you can and place face-down on a parchment paper-lined baking sheet. Ensure it does not touch any of the other taquitos. Repeat with remaining tortillas and chicken filling.
Once all corn tortillas are filled, bake taquitos in the preheated oven for 25 minutes, or until edges are slightly browned and crispy.
Serve baked chicken taquitos with homemade salsa, guacamole, or sour cream and enjoy!