In food processor, pulse DORITOS^® FLAMIN' HOT^® COOL RANCH^® Tortilla Chips until finely crushed to make 3/4 cup.

In medium bowl, stir together 3/4 cup salsa, corn, pinto beans, sweet potatoes, cumin and salt.

Arrange tortillas on work surface. Spoon 1/4 cup vegetable filling down center of each tortilla. Top each with 1 tbsp cheese and sprinkle with 1 tsp crushed tortilla chips.

Roll tortillas tightly to enclose filling like a cigar. Secure each with 2 toothpicks.

Meanwhile, in high-sided skillet set over medium heat, add enough oil to reach 2 inches up the sides of the skillet. Heat until shimmering or until instant-read thermometer registers 350°F.

In batches to avoid crowding, add taquitos seam-side down to oil. Cook, turning once, for 4 to 6 minutes or until golden brown and crispy all over. Transfer to paper towel–lined baking sheet to drain. Remove toothpicks.

Serve taquitos over a bed of shredded lettuce. Dollop sour cream on top and sprinkle with remaining crushed tortilla chips. Serve with remaining salsa.