Cook rice in boiling salted water, drain and set aside.
Peel and dice the butternut squash, lightly coat in olive oil and roast on a baking sheet in a hot oven for approximately 20 minutes or until soft.
In a saucepan lightly fry off the onion in olive oil, add garlic, chilli and paprika. Add the diced courgettes and peppers and cook for 10 – 15 minutes, add tinned chopped tomatoes and simmer gently for a further 5 – 10 minutes.
Add the drained Haricot and Kidney beans, rice, butternut squash and chopped coriander, season with salt and freshly ground black pepper to taste. Stir all the ingredients together.
Lay out tortillas on a work surface and place a spoonful of mixture in the centre of each one, roll up and place in a deep baking dish. Sprinkle with cheese, cover and put in a moderate oven until the cheese has melted. (approx 10 mins) Cut in half and serve.