Photo: Courtesy of Cooking With Cakes.
In small bowl melt butter in microwave (about 15 seconds) then combine with tequila, lime juice, and chili powder, whisking well. Place chicken in large bowl and generously salt & pepper before pouring over with marinade, combining all ingredients thoroughly. Chill covered in refrigerator until needed.
In medium saucepan combine tomato sauce, chipotle hot sauce, greek yogurt, garlic, onion powder, cilantro, and sugar, stirring thoroughly over a low flame. Salt and pepper to taste, then cover and allow to simmer until needed.
Brush corn tortillas on either side with a thin layer of EVOO, then place on baking sheet and toast at 350 for 10 minutes until crisp. Transfer to paper towel lined plate to cool.
While tortillas bake, dice bell peppers.
In large skillet slowly cook chicken over low heat until browned, about 10 minutes. Next, add in bell peppers, corn, and black beans, stirring until well combined. Allow vegetables to soften for two to three minutes, then stir in 1/2 cup shredded cheese.
Build your toastadas by placing a thin layer of sauce on crisp tortilla, then pile with chicken and veggies, sprinkle with extra cheese, and top with greek yogurt or sour cream. Immediately plate and serve, pairing with extra sauce on the side if desired.