1 In a dry saucepan over medium heat, roast peppercorns, cumin seeds, chili powder and oregano until seeds begin to pop, about 5 minutes.
2 Place the roasted seeds in a blender with the sea salt and grind finely.
3 Set aside.
4 Heat the olive oil in the pan over medium-high heat and saute the onions and peppers until soft, about 5 minutes.
5 Add Bijol and the spice mix and cook 3-5 minutes more, adding water if needed to keep the vegetables from sticking.
6 Cover the stacked tortillas with paper towels and heat in the microwave on high for 30 seconds.
7 Place each tortilla on a plate. 8 Layer with Cheese, vegetables mixture, lettuce and tomato.