1 tablespoon finely chopped coriander leaves, to garnish
soured cream (optional)
1 avocado, peeled, stoned and sliced (optional)
Place the chopped peppers and olive oil in a large pan, cover and cook gently for 5 minutes. Add the tomatoes, beans, sweetcorn and chilli powder. Bring to the boil and simmer, uncovered, for 7–8 minutes until the mixture is quite thick.
Place 1 tortilla on a baking sheet. Top with one-third of the bean mixture and one-quarter of the cheese. Repeat this twice to make 3 layers and then place the final tortilla on top. Sprinkle with the remaining cheese and bake in a preheated oven, 190°C (375°F), Gas Mark 5, for 15 minutes.
Garnish with the chopped coriander leaves and serve with avocado and soured cream, if desired.