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Wash and drain the beans. Toss the beans with the spices and salt in a bowl and keep aside.
Chop up the veggies. Brush a little oil on the tortilla on one side and place on the grill. top with the spiced beans and red bell pepper. Make fresh salsa with a ripe tomato, red onion, cilantro and green chili chopped and mixed with a pinch of salt, pepper and lemon juice. Or just slice up the tomatoes, onion and cilantro and top the spiced beans. sprinkle a little salt and pepper. top with vegan pepper jack shreds. Top with another tortilla or fold. Grill until the cheese melts.
Serve hot with a dash of chipotle sauce or hot sauce.
Variations:
Make it into a pizza/ open faced quesadilla by baking it for 10-12 minutes at 425 degrees F / 220ºc, like this BBQ chickpea tortilla Pizza.
Or saute the white beans for 5 minutes on stove top and make it into a wrap.
Use other beans or chickpeas.