Heat olive oil in a large skillet over medium heat.

Add chopped onion and green bell pepper to the skillet and saute for 2-3 minutes, until softened.

In a separate bowl, beat the eggs.

Pour the beaten eggs into the skillet with the sauteed vegetables and cook until well scrambled.

Stir in the sour cream and mix well to combine.

Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius).

Lightly grease a 13 x 9 inch baking dish.

Warm the flour tortillas slightly to make them more pliable.

Spoon the egg mixture into the center of each tortilla.

Roll up each tortilla tightly.

Place the rolled tortillas seam-side down in the prepared baking dish.

Spoon Pace Picante Sauce evenly over the top of the tortillas.

Sprinkle grated cheese generously over the sauce.

Bake in the preheated oven for 20-30 minutes, or until the cheese is melted and bubbly and the casserole is heated through.

Let cool slightly before serving.

Serve with sliced avocados or guacamole, if desired.