Brush tortillas with olive oil and cook at 400° for 10 - 15 minutes or until crisp*.
Heat olive oil in a pan and add chopped zucchini. Cook for about a minute, or until tender. Add black beans, corn, chopped Hatch chili, salt and pepper. Cook for a few minutes more, to let flavors combine.
Spread about two tablespoons Hatch chili hummus on each tortilla. Sprinkle black beans, corn, zucchini, and Hatch chilis on top and serve.
My tortillas took 15 minutes to bake because they are thin and pliable. I have noticed that thicker tortillas like Trader Joe's or Food For Life Sprouted Tortillas cook faster.