2Add in black beans and the water with the black beans along with peppers, sweetcorn, lime juice, black pepper, cumin, smoked paprika, garlic granules and salt.
3Mix and feel free to add a little more water if the mixture is dry.
4Simmer over low heat until all the juices release (5 mins), stirring occasionally.
5Using a masher, roughly mash for 1 minute until 1/4 of the black beans are mashed.
6Mix well and check the taste to see if any more salt or pepper is required.
7On half of a tortilla, spread some of the Mexican bean topping with cheese and cook on both sides on a slightly oiled non-stick pan for 2 minutes on each - low to medium heat.
8For the coriander dip, blitz together coriander, garlic, cumin, salt, oil and Greek yogurt.
Ingredients
8 null Small Tortillas
400 g Canned Black Beans
100 ml Water
2 null Small Peppers, finely chopped
1 null Large Red Onion, finely chopped
90 g Sweetcorn
4 null Garlic Cloves, finely chopped
1 null Lime, juiced
Mozzarella cheese
1 Tsp Black Pepper
1.5 Tsp Cumin
2 Tsp Smoked Paprika
0.5 Tsp Garlic Granules
0.5 Tsp Salt
1 handful Coriander
3 null Garlic Cloves
1 Tsp Cumin
0.5 Tsp Salt
1 Tsp Oil
4 Tbsp Greek Yogurt
Equipment
mashernon-stick pan
Tips
Feel free to add a little more water if the mixture is dry.
Using a masher, roughly mash for 1 minute until 1/4 of the black beans are mashed.