Combine all ingredients in a high speed blender to pulse until smooth. Season with salt and black pepper to taste. For a thicker sauce, add more greek yogurt to personal preference.

Preheat oven to 425F. Line a large baking pan with parchment paper.

Add all the veggies to the prepared pan and generously drizzle with olive oil. Season with salt and black pepper. Toss to combine, then roast for 25-30 minutes, until tender.

Grease a 8″ pie plate or baking dish with butter. Add the eggs directly to the pan with the feta. Season with salt and black pepper. Drizzle with olive oil.

Bake for 15-20 minutes with the veggies, until eggs are mostly set but still jiggly towards the center.

Mash with a fork until desired scrambled eggs texture.

In a bowl, combine the flour, baking powder, and salt. Mix well. Add the softened butter and hot water, mix until a shaggy dough.

Turn out the dough on a clean surface to knead 1-2 minutes, until a smooth ball. Cover and let rest 10 minutes.

Cute the dough into 8 equal-sized pieces, then roll into smooth balls.

On a very floured surface, use a rolling pin to roll out each ball into a thin, round tortilla that is close to ⅛" inch thick.

Heat a skillet over medium high heat. Add a small drizzle of olive oil to cook each tortilla for 30-45 seconds on each side, until little bubbles begin to form.

Add the drained black beans to a food processor. Pulse until mostly mashed. Add ½ cup of the chipotle sauce and pulse a few more times to combine.

Evenly distribute the roasted veggies, scrambled feta eggs, and chipotle black beans between each of the warmed tortillas. Add an extra drizzle of the chipotle sauce, if desired.

Roll up tightly and cook for 30-45 seconds in a skillet over medium high heat on each side, until golden.

Wrap in parchment paper once completely cooled to store in them fridge or freezer.