Peel the onion cut in half and slice it very finely lengthwise.
Take the stalks off the green peppers and cut them into fine strips.
Heat a splash of oil in a frying pan and sauté the onion and peppers with a pinch of salt until tender. Add the pinto beans and a few tablespoons of water. Stir and set aside.
Cover each tortilla with cheddar cheese and then top with the sautéed mixture of onion, pepper and pinto bean. Sprinkle over a little coriander and pepper and fold in half.
Heat the pancakes on a griddle on both sides until they are golden and the cheese has melted.