Method:

1.  Heat the oil in a large frying pan and cook the onion and garlic for 2 minutes.

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2. Add the cumin seeds and cook for 1 further minute

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3. Tip in the beans, smoked paprika and a splash (about 20 ml) of water.

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4. Using a potato masher, break the beans down as they warm through to make a rough puree.  Season to taste.

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5. Spread the refried beans onto 4 of the tortillas and spread them out with a spoon.  Scatter the coriander over the top.

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6. With the remaining tortillas, dollop some salsa onto each of them spreading it out with the spoon. Then use these to top the beaned tortillas like a sandwich.

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7. If there is still bits of bean and such in the pan then wipe it clean (make sure its not hot first!)

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8. Return the frying pan to heat and cook each tortilla sandwich for roughly 2 mins on each side at a medium heat, or until they are crisp and golden.  Server them warm and cut into wedges with extra salsa and a salad.