Heat your skillet and 1 tablespoon olive oil on medium heat.
Add the peppers, onion, cumin, salt, and pepper. Sauté about 10 minutes until softened but still with some structure.
Add in the black beans and stir to combine. Remove the mixture from the skillet and set aside.
To the same skillet still on medium heat, lay down one tortilla. Sprinkle with ¼ of the cheese and ¼ of the pepper mixture. Let that sit about 2 minutes until the cheese begins to melt. Then fold in half and press down slightly to meld the two halves together. Cook for another 2 minutes and flip to the other side, cooking 2 minutes more, until both sides are golden brown.
Repeat for all four tortillas.
Avocado dipping sauce: In a food processor, combine 1 avocado, ½ cup cilantro, 2 tablespoon sour cream, juice of 1 lime, 2 garlic cloves, ½ teaspoon salt and ¼ teaspoon pepper. Pulse until smooth.