Preheat the oven to 425F/220C, remove one of the oven racks, and position the one at lower-middle (this is to ensure there’s room for the tortillas without touching a rack above them).
Place the flat tortillas into the oven for a few seconds to warm enough to be flexible. Don’t let them get crispy.
Brush both sides of each tortilla lightly with oil (or use oil spray), then drape between the upturned muffin cups and lightly press the edges down to form them into a bowl shape. You may need to do this in two batches.
Place in the oven and cook for 5-10 minutes until it begins to crisp up and turn slightly golden.
Carefully remove from the oven and place on a wire rack to cool.
For the salad
Boil the potatoes for and corn a few minutes until just cooked through. Drain and rinse under cold water.
Thread the red pepper, mango and cherry tomatoes onto skewers. Thread the cooled potatoes onto skewers.
Mix 3 tablespoons of the oil with oregano and cumin and brush over the corn, potatoes and skewers.
Place onto a hot griddle pan or barbecue and cook for 10-15 minutes until seared, turning occasionally.
While the vegetables are cooking, heat a frying pan on medium. Add the black beans, chipotle paste and 2 tablespoon of water. Stir gently, so the beans don’t break up, and heat gently.
Cut the avocado into thick slices and sprinkle it with the lime juice. Add to the griddle pan and sear for a few minutes on each side.
For the dressing
Mix all ingredients well in a bowl. Taste and add more chipotle paste if you like it hot.
Pile the tortilla bowls with the grilled vegetables, chipotle beans and salad leaves. Drizzle with the chipotle sauce and coriander (cilantro) and serve immediately.