Instructions

1. Fry the vegan mince according to the packet instructions, then set aside.
2. Finely chop the onion and garlic.
3. Heat the oil in a saucepan and gently soften the onion. Add the garlic and stir for a minute. Add the spices, stir, then add the tomato & chipotle paste. Season with salt and pepper. Add the tomatoes and some water, put the lid on and bring to the boil. Cook for 10 minutes until you get a sticky mixture.
4. Drain the beans & corn, then add these to the stew, together with the pre-cooked mince. Cook for another 10 minutes. You might need to add some water.
5. When the stew is thick, turn off the heat and stir in half the chopped the coriander. Taste, and adjust the seasoning. Keep warm.
6. Warm up the tortilla wraps, then add some lettuce, filling and more coriander leaves. Roll them up, cut in half and serve.