Cook and shred chicken. I cooked mine in the slow cooker on low for 7 hours with 1/4 cup chicken broth, but you can cook chicken any way you like.
Preheat oven to 425* F and spray a large baking sheet with cooking spray. Chop red pepper into small pieces. Rinse and drain beans.
Mix together chicken, beans, red bell pepper, greek yogurt, tomatillo salsa, cumin, and cheese.
Divide mixture evenly between 14 (6 inch) tortillas. Put the mixture in a line down the middle of the tortilla and roll tightly.
Place seam side down on a large baking sheet. Bake for 20 minutes. Serve with avocado, sour cream, and/or salsa.
If freezing, allow to cool. Then place taquitos in a single layer in a large zip-lock bag (or two) and freeze. To reheat, either microwave for about 2-4 minutes (time varies based on how many are being re-heated), or bake at 450* F for around 10 minutes, checking regularly to make sure they do not burn.