Mexican Tortilla Cake - Cobra Chilli

Ingredients

• 2 tbsp olive oil
• 1 tsp ground cumin
• ½ tsp chilli powder
• 1 red capsicum, diced
• 1 yellow capsicum, diced
• 1 small spanish onion, diced
• 200ml Cobra Chilli Tijuana Tango Chilli Sauce
• 600ml prepared tomato-based pasta sauce or Passata
• 400g cooked kidney beans or cannellini beans, drained
• ½ bunch fresh chives, finely chopped
• 800g cooked mince or cooked brown lentils, drained
• ½ bunch fresh coriander leaves, rough chopped
• 3/4 cup grated Mozzarella cheese
• 3/4 cup grated Gruyere cheese
• 3/4 cup grated Tasty cheese
• 1 cup chopped Parsley
• 6 x 20cm flour tortillas
• 1 cup plain yoghurt or sour cream
• Extra coriander leaves for garnish