In a bowl, mix together the Mexican style paste, mince and breadcrumbs and season well. Roll the mixture into 18 meatballs and chill for 5 minutes.
Heat a large frying pan until hot, add the meatballs and fry over a medium heat for about 10 minutes until browned all over, rotating every 1–2 minutes. Add the onion and pepper and fry for a further 5 minutes.
Stir in the beans and sweetcorn and continue to cook until the meatballs are cooked through.
Heat another frying pan until hot, brush each tortilla wrap with a little olive oil and fry.
Top each wrap with three meatballs and some pepper and bean mixture, then top with yogurt and coriander leaves. Sprinkle with paprika and serve with lime wedges to squeeze over.