Heat the olive oil in a medium sauce pan and add in garlic. Cook 2 minutes until fragrant.
Add spinach. Using tongs, saute the spinach until slightly wilted. Season with salt and pepper.
Stir in the roasted vegetables and cook for 4-5 minutes until heated through.
Meanwhile, heat the tortillas on a stove burner, about 30 seconds on each side until the tortilla is pliable.
To serve, spoon the filling onto the middle of the tortillas and top with a dollop of the cream sauce.