Preheat your oven to 425 degrees Fahrenheit. Start by chopping your veggies and tossing them with olive oil. Place on a baking sheet lined with foil or parchment. Bake for 15 minutes or until edges are charred.
Transfer to a blender along with ½ cup of broth. Blend until smooth.
In a medium saucepan, melt butter over low heat.
Whisk in flour until well combined.
Continue to whisk and cook 1-2 minutes until it has a nutty fragrance.
Slowly whisk in remaining broth and whisk until thickened.
Stir in sour cream.
Stir in red pepper puree.
Stir in salt, pepper, cumin, chili powder, and cayenne.
Spray a 9x13 with non-stick spray and add a small amount of red pepper sauce to the bottom of the pan.
Fill tortillas with desired filling (see notes) and roll up. Place seem side down in the pan.
Top with remaining red pepper sauce.
Sprinkle with cheese and bake at 375 for 15-20 minutes. Top with desired toppings.