In a frying pan sauté with olive oil the cumin, garlic and salt for 1-2 minutes. Add the beans with the liquid from the tin and stir for a further 2 minutes, until the liquid has disappeared. Remove from heat and use a fork to mash well.
To make the creamy sauce combine all ingredients in a small bowl and mix until combined and creamy. Set aside.
Warm the tortillas in a large skillet over medium heat. To make the Violife sauce add all ingredients to a small saucepan and heat until the grated Violife Cheddar flavour has melted, whisking constantly.
To assemble, place the tortillas, spread a layer of creamy sauce on the base, top with the bean mixture, add your choice of veggies and top with the Violife sauce.
Garnish with coriander leaves and fresh onion slices.