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1 (9-ounce) bag red or blue corn tortillas

1 (15-ounce) can black beans, drained and rinsed

1 (12-ounce) jar marinated and quartered artichoke hearts

1 (8-ounce) bag pre-shredded Monterey jack

5 plum tomatoes, seeded and diced

1 cup sour cream

1/2 bunch scallions, cut into 1/4-inch thick slices