From The Spruce Eats
1-2 tbsp olive oil
2 bell peppers (sliced into strips)
1 onion (sliced thin)
1/2 tsp garlic salt
1 tsp curry powder
1/2 tsp chili powder
1/4 tsp cayenne pepper, or to taste
1/4 cup salsa
1/4 cup sour cream or non-dairy sour cream substitute (optional, but tasty!)
4 flour tortillas (warmed)
In a large skillet or frying pan, saute bell pepper and onion in olive oil.
Add the garlic salt, curry powder, chili powder and cayenne pepper and allow to cook, stirring frequently, until peppers and onion are soft, about 5 - 7 minutes. Make sure to not overcook the bell peppers; they should be tender, but not too soft.
Warm the flour tortillas in the microwave for just a few seconds, or in the oven. I like to use my toaster oven for this, so I don't have to turn on the big oven just to warm up tortillas.
Divide the peppers between the four warmed flour tortillas. Add a bit of salsa and sour cream (or a vegan non-dairy substitute) to each and serve immediately.