Heat olive oil in large frying pan or wok over medium-high heat. Add capsicums and onion and cook, stirring occasionally, for 4-5 minutes or until vegetables are just crisp-tender.
Add corn, black beans, tomato, lime juice, ground cumin, oregano, chili powder, and chili flakes. Season with salt and black pepper, to taste, and stir to combine. Cook for 3-4 minutes, stirring occasionally, or until heated through.
Remove from heat and stir in fresh chopped coriander. Divide the mixture among the warm tortillas. To serve, top each tortilla with desired toppings before rolling. Enjoy!
Optional toppings:Guacamole, sour cream, chili sauce, salsa