Remove seeds from the bell peppers and slice into strips.

Peel off the skin of the onion and slice into thin rings or slices.

Add olive oil to a medium skillet over medium-high heat and heat for 2 to 3 minutes.

Add sliced bell peppers and onions to the skillet and season with salt and pepper to taste.

Cook over medium-high heat, stirring occasionally, until the peppers are soft and onions are translucent, about 5 minutes.

In the meantime, divide shredded cheese and spread across hald of each flour torilla.

When done, divide and add peppers and onions evenly to each tortilla.

Add black beans and corn to each tortilla, then fold in half.

Transfer each folded tortilla to a heated, seasoned cast iron griddle or to a grill. Cook on one side for 2 to 3 minutes, then flip and continue to cook until the tortilla is slightly crispy and the cheese inside is melted.

Serve with sour cream, salsa, sliced jalapeños or other toppings of choice.