Warm the tortillas in a dry skillet over medium heat for about 1 minute on each side or until soft.

In a frying pan, heat olive oil over medium heat. Add minced garlic and cook until fragrant.

Add the black beans and sliced mushrooms to the pan and cook for 5-7 minutes, stirring occasionally.

Stir in the harissa paste and cook for another 2 minutes. Remove from heat and set aside.

In a small bowl, mix the yogurt and harissa paste to create the sauce.

Chop the cherry tomatoes into halves.

Place a layer of fresh spinach leaves on each tortilla.

Add the black bean and mushroom mixture, and cherry tomatoes on top of the spinach.

Drizzle with the harissa yogurt sauce.

Wrap the tortilla around the fillings and serve immediately.