Leftover chicken and black bean chilli tortillas

Ingredients

• 2 tablespoon olive oil
• 1 small onion, sliced
• 2 teaspoon ground cumin
• 1 teaspoon Mexican chilli powder
• 400 gram can black beans, rinsed, drained
• 400 gram can diced tomatoes
• 1/2 bunch coriander, stalks and leaves chopped, plus extra to serve
• 2 cup shredded leftover cooked chicken (or roast pork)
• 250 gram packet mini tortillas, warmed
• mashed avocado, light sour cream, grated tasty cheese, sliced green chilli, lime wedges to serve