Chipotle Black Bean Dip With Corn Chips

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6 (6-inch) corn tortillas

Cooking spray

1/8 teaspoon salt

1 teaspoon olive oil

1 cup chopped onion

1 teaspoon cumin seeds

1 garlic clove, minced

1/4 teaspoon dried oregano

1 (15-ounce) can black beans, undrained

1/4 cup (about 1 ounce) shredded part-skim mozzarella cheese

2 tablespoons crumbled queso fresco

1/3 cup canned no-salt-added diced tomatoes, undrained

1 chipotle chile, canned in adobo sauce

2 tablespoons chopped fresh cilantro

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