In a small bowl, whisk together ingredients for cilantro crema. Set aside in the refrigerator.
In a small skillet, heat 1 teaspoon vegetable oil over medium-high heat. Add peppers, red onion, and jalapenos, cooking until tender, but still a little crisp, approximately 3 to 4 minutes. Remove from heat.
In a large bowl, stir together the pepper mixture with black beans, cilantro, lime juice, salt, black pepper, and ground cumin. Set aside.
Lightly drizzle both sides of flour tortillas with vegetable oil
Heat a large skillet over medium-high heat. Once hot, place one flour tortilla into the pan. Cook for approximately 1 minute. Flip the tortilla and top with 1/2 cup of shredded cheese. Cook until the cheese has melted.
Once the cheese is melted, add sliced avocado in an even layer to one half of the tortilla. Top with vegetable mixture.
By this time the bottom of the tortilla should be crispy. Fold the side of the tortilla without topping over on top of the vegetable side.
Repeat steps 3 through 5 with the remaining tortilla, cheese and vegetables.