Prepare the vegetables by washing them and cutting them according to the list.
Lay one tortilla flat on a cutting board. Spread a thin layer of beans on the tortilla.
Place the tortilla bean side up on a warmed skillet.
Sprinkle 1 T of cheese on the tortilla shell, 1/4 of the grated carrot, 1/4 of the chiffonade spinach, and 1/4 of the diced peppers and onions. Sprinkle with 1 T cheese. Fold the tortilla over.
Let cook for a few minutes until the tortilla turns golden brown and the cheese starts melting. Flip it over and cook on the other side until it is golden brown.
Serve with salsa and sour cream.
