Dice the onion, chop the jalapeno, and drain the black beans.
Place beans, tomatoes, corn, onion, cilantro, and jalapeno on dehydrator trays. Keep everything in thin and even layers.
Dehydrate at 135F for 8-12 hours, until everything has dried.
Divide the dried ingredients into 2 servings, adding 1 vegetable bouillon cube, ¼ tsp chili powder, ¼ tsp garlic powder, and ¼ tsp cumin per serving. Pack tortilla chips and oil separately.