Oil: Combine all ingredients for basting oil in a small bowl. Cover & set aside at room temperature for at least 2 hours.

Filling: Cut peppers, bell & chile, along with the squash in half, lengthwise. Remove seeds from the peppers. Using a pastry brush, coat them with the basting oil. Grill under a broiler or on a prepared grill. Baste & turn until tender, about 5 minutes per side. Remove from heat & when cool enough to handle, chop.

To Assemble: Spoon beans slightly off centre on tortilla & top with grilled vegetables & cilantro. Fold & eat.