Finely chop the onion and garlic and add to a large pan with about 1 tbsp of heated oil. Fry for about 3 minutes, then add the kidney beans, chickpeas and sweetcorn and cook for a further 5 minutes.

Add the tin of chopped tomatoes and simmer on low heat for 10 minutes.

Add spices and season to taste. Scoop roughly 3 Tbsp of the filling onto a tortilla wrap, add grated cheese and roll up.

Bake in the oven for 5-7 minutes at 200°C/Gas 6, then serve with Sour cream and chopped spring onions.