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Preheat the oven to 190°fan bake.
Place a large frying pan on a medium-high heat. Heat the oil, then fry the onion, carrot and crushed garlic for 3 minutes.
Add the cumin, coriander, paprika, mixed herbs, optional cayenne pepper and salt. Fry for another 3 minutes.
Add the rinsed black beans, chopped tomatoes and chilli beans to the pan.
Cook for 3 minutes until well-mixed and heated through. Set aside to cool so you can roll them up.
Divide the filling onto 6 tortillas, tuck in the sides then roll closed. Lay them in a 28cm x 18cm baking dish with the joining side on the bottom.
Spread the tomato salsa over the top of the tortillas, then sprinkle over the grated cheese. Bake for 30 minutes until golden brown.
Serve with a big dollop of sour cream and salad on the side.