For the filling

To make the filling, heat the olive oil in a large sauté pan over medium heat. Add the onion, garlic, and jalapenos. Sauté until the onions are translucent, 6 to 8 minutes. Stir in the beans, sun-dried tomatoes, cumin, and coriander and heat through. Season with salt and pepper and keep hot. Spoon some of the filling onto each crepe. Sprinkle with cilantro and cheese and fold the crepe into quarters.

For the garnish

Serve with the garnish of tomatoes, yoghurt and green onions.