Preheat oven to 400 degrees.
Place the tortillas on a baking sheet in a single layer and bake them until crispy.
Remove from the oven and top with cheddar and pepper jack cheese.
Place the tortillas back in the oven and bake until the cheese melts. Remove and set aside.
In a frying pan, saute jalapeno and red onion in extra virgin olive oil.
Stir in the garlic and remove from the heat.
In a separate bowl, combine the red bell pepper, corn, avocado, chipotle chile powder, jalapeno and lime juice.
Add salt and pepper to taste.
Stir to combine.
Chill in the refrigerator until ready to serve.
Mash two cups of black beans in a bowl with taco seasoning.
Add the breadcrumbs, egg and cilantro and stir to incorporate.
Add the onion mixture and cilantro and stir.
Fold in the remaining black beans.
Shape the bean mixture into patties and place them on a baking sheet or plate.
Cook the patties in oil for 4-5 minutes on each side until golden.
To serve, top a tortilla with a black bean cake.
Spoon the corn salsa over the bean cakes and top with sour cream, cilantro or other favorite toppings.