Finely dice the bell pepper. Set aside 1/2 cup (you can save the rest for future use). Finely chop the spinach.

Drain and rinse the black beans and add to a bowl. Add the paprika, onion powder, salt and pepper to a bowl with the black beans and mix to combine. Set aside.

Add 1-2 tablespoons of olive oil to a pan over medium high heat.

Once the pan is hot (you should be able to feel the heat with your hand slightly above the pan), add one of the tortillas.

On one side of the tortilla, add half of each of the: shredded cheese, diced bell peppers, chopped spinach and seasoned black beans. Let cook for 2-3 minutes.

Fold the tortilla in half, pressing down gently on top so that it holds together. Cook for another 2-3 minutes, until the cheese appears melted and the tortilla becomes brown and crispy.

Flip the tortilla and cook for another 1-2 minutes, until the second side becomes brown and crispy.

Repeat with the second tortilla.

Cut into triangles and serve with dips and/or scallions to garnish.