This is what you'll need:
We normally use a tin of black beans, but we had so many dried and I remembered for once to soak overnight and cook that morning. A tin, makes much more sense though for a quick lunch!
Heat the cumin and coariander seeds in a pan and then crush in a pestle and mortar. You will want a teaspoon of each, depending on your taste.
Then add the black beans and whizz. When we have it we add fresh coriander and the juice of a lime too.
This is how I make them up, I added paprika to mine for a kick. Fold in half and whack on a griddle or in a dry hot frying pan for a few minutes, and then turn over.
Cut and enjoy!