Preheat the oven to 200C/400F/Gas 6.
Place the tomatoes into a small roasting tin, drizzle over the balsamic vinegar and half of the oil and roast in the oven for 5-10 minutes, or until softened and golden-brown.
Heat one tablespoon of the remaining oil in an ovenproof frying pan over a medium heat and fry the onion, sweetcorn and chilli for 5-6 minutes. Add the beans and cook for a further 1-2 minutes, or until heated through. Season, to taste with salt and freshly ground black pepper.
Divide the black-eyed bean mixture among the three tortillas, top with the roasted tomatoes and roll the tortillas up.
Heat the remaining tablespoon of oil in the frying pan used to cook the black-eyed beans and fry the stuffed tortillas for 1-2 minutes on each side, or until golden-brown. Transfer to the oven to bake for 4-5 minutes.
Serve the stuffed tortillas stacked on a plate with the yoghurt spooned alongside. Sprinkle with the dill.
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