Prepare and cook the beans as per directions on pack. Drain thoroughly. Set aside.
Heat 1/2 the oil in a pan on medium heat. Add the onions and fry for a few minutes until onion becomes transparent.
Add the garlic, chilli powder, tomato paste, cooked adzuki beans and the diced tomatoes. Cook for 10 minutes or until the tomatoes have reduced. Season with salt and pepper. Divide the mixture in half and using a hand blender, puree one half to a bean paste.
In a separate pan, add the remaining oil and both the green and red capsicum. Fry for 10 minutes or until capsicum has softened.
Spread the tortillas with the warm bean paste, the bean and tomato mixture and the capsicum. Sprinkle with cheese.
Roll up the tortillas and place on a greased baking tray. Cover with foil and heat through at 200oC for about 20 minutes.
Serve with a green salad.