Instructions

1. First make the filling. This can be made hours or even days ahead.
2. Finely chop the onion, garlic, carrot and bell pepper.
3. Heat the oil in a large pot and gently sauté the onion for 5 minutes. Add the garlic, carrot and red pepper and stir for a couple of minutes. Add the spices and stir for 30 seconds. Stir in the tomato purée and chipotle paste.
4. Pour in the chopped tomatoes and add some water to the tomato tin. Add this water to the stew together with the cinnamon and bay leaf.
5. Bring to the boil, cover and cook for about 15 minutes, until the vegetables are tender. Drain the beans and corn, add these to the stew. Turn up the heat and cook for 5 minutes, until you get a thick sauce. If it’s too thick, add some more water ( the sauce must cover the vegetables). Turn off the heat and season to taste. Let it cool, then discard the cinnamon stick and bay leaf.
6. Preheat the oven to 180°C.
7. Lightly grease a shallow baking dish with olive oil.
8. Using a spotted spoon, move the bean mixture to a bowl, leaving most of the sauce in the pan.
9. Add chopped coriander leaves to the bean mixture and a squeeze of lime juice. Combine. You should get a thick filling. Spoon this equally in the middle of the tortilla warps, then roll them up. Put them in the baking dish, tightly next to each other, then pour over the sauce you set aside. Scatter the spring onion, chilli slices and grated cheese on top.
10. Bake for 25-30 minutes, until the cheese has melted.
11. Serve warm, with coriander leaves scattered on top and a squeeze of lime juice.