In a bowl, mix the shredded chicken, black beans, corn, cumin, chili powder and garlic powder.
Line the sheet pan with the tortillas letting half of the tortilla to overhang the sides of the pan so that you can fold them over onto the mixture.
Spread the chicken mixture evenly onto the center of the tortillas then top with shredded cheese.
Fold each tortilla that is overhanging to cover the chicken mixture and place 2-3 additional tortillas over the center where any meat mixture is still showing.
Place a 2nd sheet pan on top of the tortillas to hold the down in place.
Bake for 20 minutes
Then remove the top sheet pan and cook uncovered for an additional 10-15 minutes until golden brown.
Remove from the oven and cut into triangles or squares.
Top with your favorite garnishes.
Store in an airtight container in the fridge for up to 3 days.Substitute ground beef or ground turkey for chicken.For vegetarian or vegan option, use sautéed mushrooms, onions, zucchini, red peppers, etc. and vegan cheese.Omit the corn and /or beans if desired.Use shredded cheddar, Monterey jack or Queso fresco in place of a Mexican blend of cheese.If you like them spicy, add sliced jalapenos or cayenne pepper before adding the cheese on top.Nutritional information does not include additional garnishes