Warm the corn tortillas for 20–30 seconds in the microwave wrapped in a damp paper towel or briefly steam them until soft and pliable. This helps prevent them from cracking while rolling.
In a bowl, combine the black beans, corn, onion, bell pepper and a generous spoonful of my signature nacho "cheese." Spoon a small amount of filling onto each tortilla and roll tightly.
Place seam-side down on a parchment-lined baking sheet. Bake at 425°F for 20–25 minutes, turning halfway through, until lightly browned and crispy.
Serve with your favorite salsa, if desired.