In a small skillet, heat olive oil over medium-high heat. Add ground beef and sprinkle with taco seasoning. Season with salt and pepper. Cook meat, breaking up with a wooden spoon, until no longer pink, about 6 minutes. Drain fat and return beef to skillet. Add black beans and corn and cook until warmed through, about 2 minutes. Transfer to a medium bowl and let cool slightly.
Add cheddar and Cholula Green Pepper to ground beef mixture, then fold in tomato.
Set an egg roll wrapper in a diamond shape in front of you and spoon ¼ cup burrito mixture in the center. Fold up bottom half and sides, then gently roll, sealing the seam with a couple drops of water. Repeat with remaining filling and wrappers.
In a large, deep skillet, heat 1 inch vegetable oil over medium heat until it starts to bubble. Working in batches, add egg rolls and fry until golden, 1 minute per side. Drain on a paper towel–lined plate and let cool slightly. Repeat with remaining egg rolls.
