Ingredients

• 1 package Ezekiel sprouted grain tortillas 12 oz.
• 1-2 tablespoon pure olive oil
  Olive oil is a monounsaturated fats that helps control blood sugar. Diabetics are often told to eat a low-fat/low-carb diet to help prevent heart damage and avoid severe swings in glucose levels. But a study published in the journal of the German Diabetes Association found that glucose levels were lower in people who ate monounsaturated fats than those who avoided all fats.
• sea salt finely ground
• 1 bag corn frozen
• 2 chipotle peppers with adobo sauce
• 2 tablespoons sour cream
• 2-3 tablespoons milk
• 1 can beans black, drained and rinsed
• 1/4 cup salsa
• 1/4 cup sour cream

Directions

Preheat oven to 400 degrees.

Brush or rub olive oil on both sides of the tortillas, then shake sea salt on both sides. Cut the tortillas into triangles.

Bake for 8-10 minutes or until lightly brown and crisp. (Watch them closely after 5 minutes, as they can go from "just perfect" to "perfectly charred" very quickly.)

Blend the corn, chipotles and sour cream in a blender or food processor. Add the milk as needed until smooth.

Layer the beans and corn mixture in a casserole dish and bake for 10 minutes.

Top with salsa and sour cream and serve with the chips.

TIPS AND NOTES:

For protein add ground buffalo or chopped grilled chicken breast.