Heat the oil in a pan, then fry the onions with the garlic for 10 minutes until soft. Stir in the coriander and cumin and fry for 1 minute more. Meanwhile, in another frying pan, fry the chicken until browned - add it to the onions when done.

Stir the beans, sweetcorn and half the passata into the frying pan. In a bowl mix the rest of the passata, soured cream, sugar and season.

To assemble, divide the chicken mix into the tortillas. Seal the tortillas and place in a ovenproof dish. Top with the passata/soured cream sauce and sprinkle with the grated cheese.

Heat in the oven 200C/gas 6 for 30 minutes