Add 2 tablespoons of olive oil to a skillet. Add onions, jalapeno, and bell pepper to it. Stir well and cook for 3 minutes.
Now, add sweet corn and canolloni beans to the skillet. Add cumin powder, coriander powder, smoked paprika, and chili flakes. Sprinkle salt and pepper for taste.
Stir all the ingredients to combine and cook for about a minute. Add chopped coriander to the skillet, mix it well. Transfer the mixture to a bowl after removing it from the heat.
Cut out small pieces from the dough and roll each piece one by one after dusting the surface and the rolling pin.
Roll each dough piece until it is evenly thin as an egg roll sheet. Cook it on a skillet or griddle pan for at least 10 seconds on each side and set these flatbread pieces aside.
Place a flatbread on a griddle pan over medium heat. Crack an egg over the bread. Mix the egg with the spoon and spread it all over the bread. Flip it over and cook the other side.
Transfer the flatbread to a serving tray. Spread the mixture on the surface of the bread containing the egg. Grate some cheddar cheese on top.
Pull one corner of flatbread over the mixture, then roll it towards the opposite side after folding the other two sides of the roll inwards. Seal it with a paste of water and flour.
Cook the rolls in a skillet containing oil over medium heat until golden brown.
Serve your Tex-Mex egg roll with Mexican sour cream or salsa.