Preheat the oven to 220 degrees Celsius. Place the tortilla wraps flat on a baking tray (use 2 if you need to), drizzle with half of the olive oil and bake in the oven for approximately 5 minutes until starting to crisp. Remove from the oven.

Pour the rest of the olive oil into a saucepan. Chop the onion and add to the saucepan. Cook over a medium heat for 2 minutes, then add the chopped coriander stalks (reserve the leaves for later).

Add the chopped tomatoes, borlotti beans, sliced yellow pepper, smoked paprika and cinnamon. Simmer for 10 minutes, until thick.

Spoon the tomato mixture onto the tortillas, as you would a pizza sauce onto a pizza base. Top each one with grated cheese, then put back in the oven for 5 minutes until the cheese is melted and the tortillas are golden.

Top each tostado with a dollop of soured cream, sliced avocado, a handful of coriander leaves and some sliced spring onion and chilli. Enjoy!