Heat 15ml of olive oil in a saucepan and add the mixed beans and sliced peppers.
Stir in the coriander seeds, paprika, chilli flakes, and cumin seeds and cook for four minutes.
Pour in the vegetable stock, bring to a boil, then simmer until thickened.
Process the bean mixture in a small blender until the texture is smooth.
Stir in the lemon juice and season with salt and pepper to taste.
Spread the mashed bean mixture over one tortilla and cover with the second tortilla.
Heat 45ml of olive oil in a frying pan and fry the tortillas until golden on both sides.
Transfer to a plate and cut the filled tortilla into wedges to serve.