Heat the avocado oil in a pot over medium heat.
Add in the flour and stir continuously. Let it sizzle for about 30 seconds, or until it is a very light, golden color.
Add in the tomato, spices, sugar, and water. Stir to combine.
Bring to a boil and boil, covered, for 5 minutes.
Turn off heat and let cool.
Heat the oil, spinach, corn, beans, and pepper in a skillet over medium-high heat.
Sprinkle with salt and cook for 5 minutes, or until tender.
Add 2 tablespoons of sauce and stir to combine.
Cool, and then add in cheeses.
Cover the bottom of a 9x13 casserole dish in a small amount of sauce and preheat the oven to 375F.
Place roughly 1/4 cup of filling in the center of each tortilla and roll up. Place it, seam side down, in the casserole dish.
Top with remaining sauce and additional cheese.
Bake for 15 minutes or until all cheese is melted.