Start by preparing the filling. Fry the onion and garlic with a tablespoon of oil till soft then add in the beef mince and brown for 2 minutes. Add in the spices, tomatoes, Mexican flavour pot , pepper and mushrooms. Season well with salt and pepper and simmer for 10 minutes. When cooked, stir in the kidney beans. Meanwhile, prepare the pancakes. Place the flour and salt in a bowl and make a well in the middle. Break in the egg and gradually whisk in the milk to produce a smooth pancake batter. Before frying the pancakes, whisk in the melted butter. To cook the pancakes, heat up a large, non-stick pan and add in a little oil or butter. Pour a ladle of the pancake mixture into the pan and swirl around to coat the base of the pan. Cook the pancake for a minute or so, and then turn around onto the opposite side and continue to cook for a minute. Turn the pancake out onto a plate and repeat the same process with the remaining batter. Fill the pancakes with the prepared chill and wrap up into rolls, reserving a little chilli for the top. Lay the stuffed pancake into a baking dish, spread over the reserved chilli and sprinkle over the grated cheese. Place under a hot grill for a few minutes to brown, then serve garnished with a few salad leaves on top.