Preheat the broiler to high.

Place the beans in a medium bowl. Add the yogurt, green onions, cilantro, lime juice, coriander, cumin, garlic powder, and salt. Stir, partially mashing the black beans as you mix.

Spread half of the black beans over each tortilla, leaving about a ½-inch around the outside edge. Sprinkle two tablespoons of cheese over each.

Working one at a time, roll up the tortilla tightly. Place seam-side up on a cutting board. Hold it tightly so it doesn’t unfold and trim off each end where no filling is present.

Insert 8 toothpicks, evenly spaced, the length of the tortilla, securing it to hold roll together. Each toothpick will be ¾ to 1 inch apart. Use a sharp knife to cut the tortilla into slices between each toothpick.

Turn all pinwheels cut-side up on a baking sheet lined with parchment paper. Sprinkle each with the remaining cheese. Broil for about 4 minutes, until the cheese begins to bubble and brown. Sprinkle with cilantro and serve warm with salsa on the side.