Remove the seeds and cut the peppers into strips. Cut the zucchini lengthwise into quarters, cut the quarters in thirds and cut these pieces lengthwise into strips.
Wash the baby spinach (if necessary) under cold water. Cut the tomatoes into quarters. Set some beautiful leaves of basil aside. Then chop the remaining basil finely.
Put 3 tablespoons of olive oil in a pan, add the tomatoes and season with salt and pepper. Let the tomatoes melt and pass them through a sieve. If necessary, let the sauce boil down a bit. Add the chopped basil and stir well.
First, fry the pepper strips, then the zucchini and afterwards the olives in the remaining olive oil. Finally, add the baby spinach, season with salt and pepper and let it all simmer a little more until it is done.
Fry the tortillas in some extra oil, place them on top of each other and cut them into quarters. Then take a quarter, add some tomato sauce and then some of the vegetable mix. Build up two more quarters on top in the described way and finish with the fourth. Now, give it a little of the filling and decorate with the retained basil leaves.