Heat 2 tbsp of oil in a saucepan. Add the garlic and chilli and soften. Add the kidney beans and fry off for 3 minutes. Add the coriander stalks and fry for a further minute. Add the boiling water, tomatoes and stock cube. Bring to the boil and mash. Put to one side.
Lightly dust the chicken with chilli flakes, cayenne pepper, celery salt and cumin. Fry in 2 tbsp of oil until cooked. Add the chopped coriander leaves and lime juice.
Re-fry the bean paste in the remaining oil. Add the Worcestershire sauce and Tabasco.
Heat the tortilla in a frying pan. Stuff with refried beans, chicken, lettuce, cheese and crème fraîche.
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