Add a handful of tortilla chips to a food processor and blend until fully ground and you get ¾ cup.  Remove from the processor and set aside to be added to the meat later.  You should only need ½ cup for the meatballs, but you will want extra just in case your meat mixture is too wet.

Drain and rinse the black beans and put into the same food processor.

Slice the 4 scallions.  You will need to save 1 heaping tablespoon of the greens in a baggie for the sauce, the rest will go into the food processor for the meatballs.

Rough chop 2 Chipotle Peppers and add to the food processor with 1 teaspoon of the sauce.  Save the rest in a storage container as you will need the sauce for adding to the Cream Sauce later.

Also to the food processor add 1 tbls water, 1 teaspoon salt, 1 teaspoon ground pepper, 1 teaspoon ground cumin.  Pulse the food processor until the mixture is completely combined and you can see that the chipotle peppers have been fully blended into the beans.  You should see mostly creamy beans, but still some bean bits left for texture.

To a large mixing bowl, add the ground beef, the bean mixture, 1 egg, and ½ cup of the tortilla crumbs.  Mix with hands or a large fork to completely combine.  If the mixture seems too wet, sprinkle in a little more tortilla crumbs. 

Roll the meatballs into 1.25 inch diameter balls and place on large baking sheet that you have lightly coated with Olive Oil.  Store in the fridge covered or freeze until ready to cook.

Cut off the kernels and then scrape the kernel bits off the cob with the back of the knife. Mince 1 clove garlic and store with the corn in the fridge until ready to cook.

Make rice according to package instructions.  Generally, you will bring the rice and water up to a boil, stir, then cover and turn heat down to lowest setting for 20 minutes. After 20 minutes, turn off the heat, but leave cover on until ready to serve.

Preheat oven to 400 degrees F. Bake the meatballs in oven on center rack for 20 minutes.

While the meatballs are cooking, make the sauce.  Add 1 teaspoon Extra Virgin Olive Oil to a preheated pan on medium heat and then add the corn kernels, minced garlic, and remaining scallion greens.  Stir and saute for 3 minutes.  Stir in the chicken broth, cumin, chili powder, salt, pepper.  Add 1 teaspoon of the sauce from the Chipotle peppers in Adobo Sauce.  You can add more if you want it spicier. Bring the sauce up to a simmer and cook for 2 minutes, then turn down heat to lowest setting to keep warm.

When the meatballs are done, remove from the oven and let sit for a few minutes.  At this point, whisk the sour cream into the corn sauce and stir in the cilantro. add the meatballs to the sauce. Make sure to add any brown bits from the pan to the sauce too!

To serve, pour the meatballs and sauce over the rice, garnish with cilantro and enjoy!!