Heat a small amount of olive oil in a frying pan over medium heat.

Add onions and sweet peppers and sauté for 2–3 minutes until softened.

Stir in Swiss Black Beans, Swiss Sweet Kernel Corn, garlic powder, paprika, salt, and black pepper.

Add Swiss Mambo Sauce and mix until everything is evenly coated and heated through. Remove from heat.

Heat a lightly oiled skillet or flat pan over medium heat.

Place one tortilla into the pan and spoon filling onto one side.

Sprinkle shredded cheese over the filling and fold tortilla closed.

Cook for 2–3 minutes per side until golden brown and crispy, with cheese melted inside.

Slice into wedges and garnish with fresh chive or parsley if desired.

Serve warm with extra Swiss Mambo Sauce on the side.