Cut each tortilla into 8 wedges, and arrange the wedges in single layers on 2 baking sheets. Lightly spray the wedges with cooking spray; sprinkle with paprika. Bake at 350°F. for 15 minutes or until lightly browned and crisp. Cool.
In a medium bowl, combine the beans, juice and cumin, stirring until well combined. Spread the mixture evenly into an 11x7-inch baking dish (or a deep dish pie plate) coated with cooking spray. Spread the salsa evenly over the beans. In a small bowl, combine the corn, onions, and olives; spoon the corn mixture evenly over salsa. Sprinkle cheese over the corn mixture.
Bake for 20 minutes, or until bubbly. Let stand for 10 minutes. Top with sour cream; sprinkle with cilantro. Serve with tortilla chips.
Notes
If you don't want to bake your own chips, purchase baked chips (or others) at your market.
It's important to use regular cheese (not low fat) for this recipe. The low fat stuff doesn't melt well.