Preheat the oven to 425 F degrees.
Grease a sheet pan with 2 Tablespoons melted butter. Or line with unbleached parchment paper and grease the parchment with melted butter. The butter helps the tortillas crisp up.
If your tortillas are not pliable, warm them slightly so they can flow without cracking. I do this over an open flame or in a skillet over medium heat.
Arrange 6 tortillas (read head notes) on the sheet pan so that half of each tortilla is on the sheet pan and half is hanging over the edge.
Sprinkle half of the cheese over the tortillas. Then spread cooked veggies over the cheese and top with remaining cheese.
Place one tortilla in the center on top of the filling and fold the rest over so they cover the filling. Brush the tops of the tortillas with the remaining tablespoon of melted butter.
Place another sheet pan on top to hold the tortillas in place and bake for 20 minutes. Remove the top sheet pan and bake for another 3-5 minutes or until perfectly golden and crisp on top. Cut into pieces and serve with desired accompaniments.