Heat 1 tablespoon of olive oil in a large skillet over medium heat until shimmering.

Add diced bell peppers, zucchini, and sliced mushrooms to the skillet and sauté for about 5 minutes.

Sprinkle in garlic powder, salt, and pepper, mixing thoroughly. Cook for another minute.

Place one tortilla in the skillet over the sautéed veggies. Layer with shredded cheese and veggie mix, then cover with a second tortilla.

Cook for 3-4 minutes until the bottom is golden brown. Flip and cook for an additional 2-3 minutes.

Remove from skillet, let cool slightly, and slice into wedges.