“Suizo” means Swiss, and in case you're scratching your head wondering what this burrito has to do with watches and chocolate, “suizo” is a term used in Spanish for a topping of melted cheese. Aha! And why shouldn't every burrito have a layer of melted joy covering its tortilla? Not that this burrito needs it; a delicious filling of red onion, fresh corn, and meaty beans makes for a memorably fantastic wrap with or without the “Swiss” assist.
Shuck corn, rinse, and carefully remove kernels from cob. Halve and peel onion. Cut halves into ¼" dice. Core tomatoes and coarsely chop. Drain and rinse black beans.
Start the Filling
Heat a large non-stick pan over medium-high heat. Add 2 tsp. olive oil, corn, onion, and seasoning blend to hot pan. Stir occasionally until slightly charred, 3-5 minutes.
Finish the Filling
Add tomatoes, beans, and ¼ cup water to pan, and cook until tomatoes break down and mixture thickens, 4-6 minutes. Sprinkle with ⅓ the cheese (reserve remaining to top burritos). Remove from burner and set aside.
Roll the Burritos
Place tortillas on a clean work surface. Place filling in center of each tortilla. Fold sides of tortilla toward center, then roll bottom edge towards the top, enclosing sides tightly. Lay burrito on its seam. Repeat with remaining tortilla.
Bake the Burritos
Place assembled burritos on prepared baking sheet, seam side down. Top with enchilada sauce (reserve 2 Tbsp. for garnish) and remaining cheese. Bake until cheese is browned and bubbly, 10-12 minutes.
Finish the Dish
Spoon remaining enchilada sauce on a plate. Transfer burrito to plate. Serve sour cream on the side for dipping.