Method:

1. For beans, in a pan, heat some oil to medium heat. Add cumin seeds; toast for 30sec. Add Cuban Chimichurri and kidney beans; mix well and simmer for 5mins until beans have softened. Mash or blend to desired consistency; set aside.

2. For dressing, combine Cuban Chimichurri with sour cream.

3. Prepare toppings.

4. To serve, spread each tortilla with refried beans. Top with chorizo, avocado, egg, 1 Tbsp dressing, grated cheese and coriander. Fold into half and serve.