Preheat the oven to 375°F. Line a large baking pan with foil and set aside. You won't be baking these but it will keep them warm while you make each batch.
Meanwhile, heat about a tablespoon of olive oil in a medium skillet over medium-high heat. Add onion and peppers, and cook for 5-7 minutes until softened and golden brown. Scrape into a small bowl and set aside.
In a medium bowl, beat together eggs, ricotta cheese and taco seasoning until fully combined. Stir in the onion and pepper mixture, corn, black beans and cilantro.
Fold in the flour gently until it is just incorporated; do not over-mix.
Return the same skillet to the burner and add remaining olive oil; heat to medium-low.
Using a standard ice cream scoop, scoop the batter into the greased skillet and carefully pat down the mounds to form a patty. Don't overcrowd the skillet -- just make 2-3 at a time.
Cook each fritter for about 2-3 minutes on each side or until they are golden brown and cooked all the way through.
As you take each one out of the skillet, place it onto your baking pan and then place the pan in the oven while you make the next batch -- this will not only take out any of the wetness that may remain in the centers, but also keep them nice and toasty while you finish up. Continue until no more batter remains.
Serve the fritters hot topped with sour cream, queso fresco, salsa or any toppings you enjoy.