1. Heat olive oil in a medium sized saute pan over medium heat. Add red peppers, corn, and black beans. Season with cumin, salt, and pepper. Cook for 3 to 5 minutes.
2. Add the lime juice, stir to combine, and remove from heat. To assemble, lay 1 tortilla in a hot skillet. Add 1/4 cup filling and then top with 2 tablespoons grated cheese and cilantro.
3. Top with another tortilla and cook for 2 to 3 minutes, until slightly browned on the bottom tortilla. Flip and cook on the other side until slightly browned and the cheese has melted.
Source of recipe: This recipe was inspired from Emeril Green but I modified it to make it vegan.