Add the remaining can of beans, the tomatoes,
courgettes, paprika and 5 tbsp water. Cover and
very gently simmer for 10 mins until thickened
and pulpy, stirring occasionally. Season to taste
with lime juice, salt and pepper, then stir in the
coriander. Warm the flour tortillas in a dry frying
pan, then lay out with the chilli beans, shredded
lettuce, sliced cucumber and soured cream dip.
Ask everyone to help themselves: fill, roll and eat!