2Mash the beans until mostly smooth with a bit of texture.
3Mix the mashed beans with 1 minced garlic clove, 1 tsp grated ginger, 1 finely chopped spring onion, a small handful of chopped coriander, a small handful of finely chopped Chinese cabbage, 1 tsp rice wine vinegar, 2 tsp soy sauce, 1 tsp sesame oil, 1-2 tbsp breadcrumbs, salt, and pepper until slightly sticky.
4Press the mixture thinly onto tortillas.
5Cook in the oven for 10 minutes at 180c, or bean-side down in a hot pan for 3-4 minutes until golden and crispy.
6Top with a cucumber and avocado salad, chilli oil, spring onions, and sesame seeds.