Prepare the Filling:

1. Cook the Chicken: If you haven’t already cooked the chicken, sauté chicken breasts in a little olive oil with salt, pepper, and a pinch of cumin until cooked through, about 7-10 minutes per side. Shred the chicken with two forks and set aside.
2. Sauté the Vegetables: In a large pan, sauté the onion, red and green bell peppers, and garlic over medium heat for about 5-7 minutes, until softened.
3. Add the Seasonings: Stir in the cumin, chili powder, paprika, cayenne (if using), and a pinch of salt and pepper. Cook for another 1-2 minutes until the spices are fragrant.
4. Combine the Filling Ingredients: In a large bowl, mix the sautéed vegetables, shredded chicken, black beans, corn, and both types of shredded cheese. Stir until everything is well combined and the cheese is beginning to melt.

Assemble the Egg Rolls:

5. Prepare the Tortillas: Warm the tortillas slightly in the microwave for about 20-30 seconds to make them pliable and easy to roll.
6. Fill the Tortillas: Spoon about 2-3 tablespoons of the filling onto each tortilla, placing it slightly off-center.
7. Roll the Egg Rolls: Fold in the sides of the tortilla and carefully roll it up, making sure the ends are sealed. Repeat with the remaining tortillas and filling.

Cook the Egg Rolls:

8. Air Frying (Healthier Option): Preheat your air fryer to 400°F (200°C). Lightly spray the egg rolls with cooking spray or brush them with olive oil. Arrange them in a single layer in the air fryer basket, leaving some space between each. Cook for 10-12 minutes, turning them halfway through, until golden and crispy.
9. Deep Frying (Traditional Option): Heat about 2 inches of oil in a deep pan over medium-high heat. Fry the egg rolls in batches for 3-4 minutes, turning occasionally, until golden brown and crispy. Remove them from the oil and drain on paper towels.

Serve and Enjoy:

10. Serve with Dipping Sauce: Arrange the egg rolls on a platter and serve with your favorite dipping sauce, such as salsa, guacamole, or ranch dressing.