Cut the Mountain Bread wraps into halves, then quarters, then into triangular pieces. Spray with cooking oil and place under griller for 30 seconds per side, until crisp and golden.
Drain, rinse and mash the beans and place in a saucepan over medium heat with the tomato paste and water. Stir to combine, then cover and keep warm (add a little extra water if the mixture is too thick).
In a bowl, mash the avocado, stir through the tomato, spring onion, capsicum and lemon juice.
Top Mountain Bread chips with beans, the avocado mixture, coriander, cheese and yoghurt.
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