This is one I just threw together. You could easily modify this...use smoked paprika instead of chipotles, stir in chopped fresh scallions instead of using onion, use refried beans instead of black beans, add fresh jalapenos or minced garlic. Use what you have on hand and what you like!
2 ears fresh corn, shucked and washed
1 lb. baby bell peppers, seeds and veins removed, sliced
1 onion, halved and sliced
2 chipotles in adobo sauce, seeded if desired, finely chopped
3 T. olive oil
1/2 t. salt or to taste
1 can black beans, drained and rinsed
about 12 corn tortillas
1 lime, chopped into quarters
Preheat the oven to 450 degrees.
In a rimmed baking sheet, stand each ear of corn on its end, and cut the kernels away from the cob using a sharp knife. Toss with the sliced bell peppers, onion, chipotles, olive oil, and salt until everything is coated. Spread into an even layer, and roast in the preheated oven 20 - 30 minutes or until the vegetables are browning on the edges. Remove from the oven and toss with the black beans while still hot.
While the vegetables are roasting, heat a skillet or griddle over medium-high heat. Spray with non-stick spray, and add a corn tortilla to the skillet. When lightly browned, flip, and cook until the second side is browned. Repeat with remaining tortillas.
Top each tortilla with the roasted vegetable mixture, a generous squeeze of lime, and chopped lettuce.
Serves about 4.