Step: 1/14

Wash the cucumber, halve lengthways and scrape out the seeds.

Step: 2/14

Cut the cucumber into cubes, place in a bowl with some salt, mix and leave to stand.

Step: 3/14

Halve the avocado and remove the stone.

Step: 4/14

Remove the skin and finely chop the flesh.

Step: 5/14

Place the flesh in a bowl, squeeze over the lemon juice and blitz to a smooth puree with a hand blender.

Step: 6/14

Add the crème fraîche and crushed garlic, and season with salt and pepper to taste.

Step: 7/14

Rinse the cucumber cubes under running water and drain well.

Step: 8/14

Wash, halve, deseed and dice the peppers.

Step: 9/14

Place the canned beans in a sieve, rinse thoroughly and drain.

Step: 10/14

Wash the spring onions and cut into fine rings.

Step: 11/14

Set aside 1 tbsp of spring onions, then mix the rest with the cucumbers and peppers.

Step: 12/14

Add the vinegar and oil and season with salt and pepper.

Step: 13/14

Spread the tortillas with the avocado cream.

Step: 14/14

Place the vegetables on top, fold over the tortillas and serve. Place two tortillas on each plate. Top with the remaining avocado cream and serve sprinkled with spring onion.