Warm oil in a medium nonstick skillet over medium heat. Add bell pepper and cook 5 minutes, or until soft. Add green chili pepper, corn, chili powder, and black pepper. Cook 1 minute. Add beans, mashing them with the back of a wooden spoon until slightly creamy. Cook 8 minutes.
2.
Spread bean mixture on tortillas and top each with sour cream, salsa, red onion or scallions, jalapeño peppers & lime juice. Roll up and serve.
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