In a little oil, cook the onion for 10 minutes. Add the garlic and paprika. Add the tomato puree, drained red beans, and canned tomatoes with their juice. Cook for 10 minutes until the juice has reduced, then season to taste. This is the filling. In a pan, cook the bell peppers in a little oil and set aside. Divide the filling mixture in two and, using a hand mixer, mash one half to form the bean paste. Add the bell peppers to the other half of the filling. Spread the warm bean paste on the tortillas. Then, add a serving spoon of filling and sprinkle with cheese. Roll the tortillas and place them on a greased baking sheet. Cover and bake in a preheated oven at 200°C/400°F/Gas 6 for about 20 minutes. Serve with a mixed salad or a cucumber and mint salad.