Step 1

Preheat oven to 200°C. Brush 2 large baking trays with oil to lightly grease. Place the beans in a bowl and use a potato masher to roughly mash. Add the shallots and chillies, and stir to combine.

Step 2

Place the tortillas on a clean surface. Spread half of each tortilla evenly with the bean mixture. Top with the capsicum and corn.

Step 3

Fold tortillas in half to enclose filling and place on greased trays. Bake in preheated oven for 8-10 minutes or until golden and heated through.

Step 4

Meanwhile, cut the avocados in half lengthways, deseed and peel. Cut lengthways into 1cm-thick slices. Transfer to a plate, drizzle with the lime juice and gently turn the slices to coat. Combine the sour light cream and coriander in a small bowl.

Step 5

Transfer tortillas to serving plates and top with the avocado slices and a dollop of the coriander and sour light cream. Serve immediately.