Heat a large non-stick frying pan until hot. Cut the meatballs in half, then add to the pan and cook for 5 minutes, turning occasionally. Add the peppers and cumin seeds and cook over a high heat for 5 minutes until softened and lightly charred.
Combine the yogurt and mint sauce and set to one side. Warm the tortillas in the microwave for 20 seconds, then pile the spinach and coriander into each.
Top with the meatballs and pepper mixture and spoon over the minted yogurt to serve.