Preheat oven to 200C/400F/Gas 6. Put large griddle pan on high heat to get smoking hot

Halve and de-seed capsicums/peppers and put on griddle with corn. 8-10 minutes until charred. Remove to cool

Heat tbls oil in frypan on medium, add drained black beans w cumin. Fry until crisp, 5 mins or so

Cut corn kernels away from the cob and chop capsicum in to 1 1/2cm chunks. Reserve 1 tbsp corn, add remainder to bowl with capsicum and black beans

Trim and finely slice spring onions, reserve small handful. Add remainder to bowl. Add sliced chilli and most of the coriander leaves, reserving the stalks

Squeeze lime juice over bowl and season

Reheat frypan with 1 tbsp oil add garlic and coriander stalks for 1 minute to soften. Stir in tomatoes and a tin of hot water. Bring to the boil, then simmer for 5 mins until thickened. Season. Cool. Liquidise.

Divide veggie mix between the tortillas and roll up. Line up snug in baking dish - approx 20cm x 30cm and tuck scruffy ends underneath

Pour over tomato sauce, coarsely grate cheddar on top and crumble over feta

Drizzle with olive oil and put in hot oven for 25 mins until bubbling and golden

Scatter reserved corn, spring onion and coriander leaves over. Serve with green salad