Heat the oven to 190°C (Gas Mark 5 / 375°F).
Add a tablespoon or two of salsa to the bottom of an individual baking dish (mine measured around 8 x 4.5"), and spread it around with the back of the spoon.
Spoon half of the refried beans along the centre of one of the mini tortillas, and add a few slices of jalapeño and some torn coriander. Roll the tortilla up tightly, and place it in the baking dish. Repeat with the remaining fillings and final tortilla.
Top with the remaining salsa (try to cover any exposed corners of tortilla if possible to prevent burning), and then the grated cheese. Bake for around 25 minutes, until the cheese is melted and slightly crispy.