Step 1: Gather all ingredients.

Step 2: Finely dice red bell pepper, add to a bowl and measure. Save remaining bell pepper for another use.

Step 3: Finely dice red onion, measure and add to bowl with diced bell peppers. Save remaining red onion for another use.

Step 4: Drain and rinse black beans, measure and add to bowl with bell peppers and onions. Save remaining black beans for another use.

Step 5: To the small bowl of vegetables, add chili powder, cumin, garlic powder, and seasoned salt.

Step 6: Stir thoroughly to combine. Set aside.

Step 7: On the tortilla, use a butter knife to spread a thin layer of whipped cream cheese while avoiding the outer rim.

Step 8: Stir hummus in container to distribute garlic, then put a dollop on a plate to dip the cream cheese knife into. Spread hummus on top of the cream cheese in a thin layer.

Step 9: Divide the green onion between the tortillas.

Step 10: Place hand ripped spinach over tortillas.

Step 11: Create a line of vegetables in the center of each tortilla.

(OPTIONAL) Sprinkle a light layer of Parmesan over the hummus, to taste. I’ve read Parmesan is not vegetarian safe, so if you are making the vegetarian version please do not add Parmesan as it contains animal enzymes.

Step 12: Sprinkle a layer of shredded mozzarella cheese, to taste.

Step 13: Roll a layer of tortilla over the vegetable mixture, and pull the vegetable mixture toward you. Tightly roll up the tortilla, keeping it as tight as possible. 

Wrap with Saran Wrap and chill for 1 hr.