Heat the vegetable oil in a heavy-bottomed saucepan until a breadcrumb added sizzles gently. (CAUTION: hot oil can be dangerous! Do not leave unattended.)
Add the tortillas to the oil and fry until golden. Remove carefully and drain on kitchen towels.
Place the mixed beans in a heated pan with the Peppadew peppers. Add the coriander, paprika and chilli flakes and cook for four minutes.
Blend in a small food processor until smooth.
Stir in the olive oil, parsley and lime juice. Season to taste with salt and freshly ground black pepper.
To serve, place the bean dip in a bowl placed on a plate with the tortillas on the side for dipping.
