I came up with this because it's the end of the month and I need to go grocery shopping. We had it for lunch and the kids devoured it. You can definitely fiddle with this to suit your taste. It'd be easy to turn up the heat by increasing the chipotle sauce. I even used corn tortillas I had previously frozen (Freezing them can make them hard to handle when they're thawed, but it made no difference for this recipe.).
8 corn tortillas
chili powder (enough to sprinkle onto the tortillas)
1 can black beans (drained and rinsed)
1 cup frozen corn
1 tsp. chipotle sauce
2 tsp. lime juice
1 tsp. chili powder
1/4 cup salsa
1 cup shredded cheddar cheese
light sour cream
Heat the oven to 400. Layer corn tortillas on a baking sheet. Generously coat with cooking spray and sprinkle with chili powder. Bake for 10 minutes or so until they begin to crisp up.
In a pan, heat remaining ingredients except the cheese. Top each corn tortilla with the black bean corn mixture. Top with cheese. Bake another 5-7 minutes or until cheese is melted and the tortillas are crispy on the edges. Serve with a dollop of light sour cream. YUM.