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Add the olive oil to large skillet over medium heat. Sauté the bell peppers, onion, and garlic until the vegetables are tender, about 5 to 7 minutes.
Stir the black beans, corn, chili powder, cumin, paprika, salt, and pepper into the vegetable mixture and remove it from the heat.
Place a clean large skillet that you can fit with a lid over very low heat.
Working with one tortilla at a time, spray the skillet with a very small amount of cooking spray. Place the tortilla in the skillet. On one half of the tortilla, add about ⅔ cup of a cheese, ½ a cup of vegetable filling and a little more cheese. Fold the tortilla over on itself.
Let it cook for about two minutes or until the shell begins to turn golden brown. Cover while it is cooking. Flip it over, recover, and cook for another two minutes. Repeat with the other tortillas.
Slice with a pizza cutter and enjoy.