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PdfPlace racks in the upper and lower thirds of your oven and preheat the oven to 425 degrees F. Generously coat the large rimmed baking sheets with nonstick spray.
In a large mixing bowl, scoop the avocado flesh. Add the pinto beans, salsa, lime juice, salt, and garlic powder. With a potato masher or fork, lightly mash and stir the ingredients. Make sure the ingredients are well combined, but leave the mixture a little bit chunky. Fold in the chicken and cheese. Taste and add a bit of extra salt as desired.
To assemble the taquitos: Scoop a scant ⅓-cup of the filling onto each tortilla, then spread it so that it forms a line across the center of the tortilla, leaving a little space uncovered on each end. Roll up each tortilla tightly so that the filling is wrapped in the center, then arrange on a prepared baking sheet seam side down. Repeat with the remaining tortillas, dividing them between the baking sheets and leaving space between each. Lightly mist the tops of the tortillas with additional nonstick spray.
Bake in the upper and lower oven until the tops are golden and the filling is hot and bubbly, 15 minutes, switching the pan positions halfway through. Top with additional salsa as desired.