For 4 Person(s)
In a large bowl, mash beans and garlic with a fork or potato masher. Add lime juice, cumin, coriander, salt and pepper. Divide into 8 parts (about ¼ cup/60 ml).
Spread mashed bean mixture evenly over each tortilla. Divide roasted red peppers, avocado and cheese evenly between each tortilla.
Roll the tortilla. Wrap in plastic wrap tightly and let cool in refrigerator for 10 minutes to overnight.
Cut each roll into 1 inch (2.5 cm) pieces. Serve.
Cook’s Note: Roast peppers on a parchment lined baking sheet under the broiler. Turn peppers as they blister and turn black. Total cook time is about 15 minutes. Remove from oven cover with a tea towel or place in a paper bag to cool.