Combine the sour cream with half of the minced cilantro and set the other half aside for garnishing
In a large frying pan over medium-high heat, add the olive oil or oil of choice.
To the pan, add the poblano pepper and corn and stir regularly until lightly browned, about 3-5 minutes.
Add the black beans, chipotle chili powder, cumin, onion and garlic granules or powder and a couple pinches of salt and stir together.
Continue stirring occasionally until the beans are heated through and the corn is lightly charred - about 1 - 2 minutes.
Turn off the burner and remove the pan from the heat and put a lid on the pan.
Heat the tortillas on both sides in a hot, dry pan. Add them to a tortilla warmer or a pan with a lid to keep warm.
To serve: Add 1/6 of the filling to each tortilla first, then top with the 1/6 of cilantro crema and the crumbled queso fresco, 1 Tablespoon crispy onions and the cilantro that you previously set aside. Squeeze fresh lime juice, over the top (*important step!*) TAKE A BIG BITE and ENJOY!