Combine the kidney beans, cumin, tomato passata, diced tomato and coriander in a saucepan over a medium heat. Season with salt and pepper and simmer for 10- 15 minutes or until thickened slightly.
Combine the cabbage, onion, yogurt and lime juice to form a coleslaw.
Heat the tortillas according to packet directions and top each with some of the Mexican beans, some coleslaw and a sprinkle of grated cheese to serve.
Combine the kidney beans, cumin, tomato passata, diced tomato and coriander in a saucepan over a medium heat. Season with salt and pepper and simmer for 10- 15 minutes or until thickened slightly.
Combine the cabbage, onion, yogurt and lime juice to form a coleslaw.
Heat the tortillas according to packet directions and top each with some of the Mexican beans, some coleslaw and a sprinkle of grated cheese to serve.