Step 1

For the filling, heat the oil in a pan and cook the onion, chilli and garlic until softened. Stir in the ground cumin and coriander and cook for a few seconds. Add the beans and cook for a further 10 minutes, stirring occasionally. Add half a small glass of stock and cook until smooth and not runny. Stir in the lime juice and half the fresh coriander.

Step 2

Mash the beans roughly with the back of a fork or a potato masher, then set aside.

Step 3

For the salsa, mix together the tomatoes, red onion, lime juice and coriander.

Step 4

Just before you are ready to eat, add the remaining coriander and a squeeze of lime juice to the beans.

Step 5

Warm each tortilla through in a pan and put on a plate. Spoon over some of the filling, add a dollop of the yoghurt and a little salsa. Roll up and serve two tortillas per person.