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Sauté onion and garlic until fragrant. Then add 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. Mix and feel free to add a little more water if the mixture is dry
Simmer over low heat until all the juices release (5 mins), stirring occasionally. Using a masher, roughly mash for 1 minute until ¼ of the black beans are mashed. Mix well and check the taste to see if any more salt or pepper is required
On 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
For the coriander dip, blitz together coriander, garlic, cumin, salt, oil and Greek yogurt