Spread the tortillas on a baking sheet and warm in a low, pre-heated oven (275°F) for 10 minutes. Remove, place a rack in the center of the oven and switch the broiler on.
In a small pot, combine the beans with the chipotle in adobo and about 1/2 cup stock. Heat through over medium heat, then reduce the heat to low.
Heat the oil in a large skillet over medium-high heat. Add the zucchini and corn and lightly brown. Add the jalapeño peppers, onion, garlic, cumin and thyme, and cook to tender-crisp, 5-6 minutes. Stir in the tomatoes and season with salt and pepper; douse with lime and remove from the heat; toss in the cilantro.
Cover the chips with the refried beans and top with about two-thirds of the vegetable mix. Cover with cheese and broil until bubbly and brown. Remove from the oven and top with the remaining vegetables and pickled jalapeños, avocados and scallions.
This is one of many “Yum-o!” recipes – it’s good and good for you. To find out more about Yum-o!, Rachael’s nonprofit organization, visit
www.yum-o.org.