Instructions: Preheat the oven to 180C/350F/Gas 4.

1 Put the tortilla in the oven to warm through. Heat the oil in a pan and cook the onion for 3-4 minutes until golden.

2 Stir in the chilli powder and tomatoes and cook for five minutes, or until slightly thickened. Grate the cheese. Pull off four lettuce leaves, roll up tightly and shred finely.

3 Thinly slice the salad onions. Add the mixed vegetables and beans and heat through for a few minutes, or until the sauce has thickened. Season.

4 Place a tortilla on a heatproof plate, spread with a little sauce and sprinkle over a handful of the cheese. Continue layering the tortillas, sauce and cheese, finishing with a sprinkling of cheese.

5 Place the plate on a baking sheet and warm through in the hot oven for a few minutes until the cheese has melted.

6 For a variation: Open out a large tomato-flavoured California wrap. Spoon over some sauce and scatter over some ready grated cheese. Roll up and cut into three and arrange on a plate. Garnish with a dollop of soured cream and a sprinkling of paprika.

7 Cut the tortilla cake into wedges and serve with shredded lettuce, soured cream and spring onions.

Tips Can use butterbeans, black-eye beans or mixed beans. Can use Gruyere - for stringy effect - or Red Leicester for colour. Add chilli flakes for extra heat. Can use other types of tortilla - corn, flour, chips, California rolls. Great for kids.

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