Wash and quarter the tomatoes, deseed and cut into fine strips. Wash and halve the peppers, deseed and cut into fine strips. Peel the onion and cut into thin rings.
Squeeze the juice from the lime. Wash the coriander, shake dry and roughly chop the leaves.
Mix together the coriander, some lime juice, sour cream and chilli powder and season with salt and pepper.
Rinse the beans under cold water and allow to drain. Grate the cheese.
Wash and dry the lettuce and cut into fine strips. Cut the tofu into 1cm wide pieces.
Heat the oil in a frying pan and fry the onions and peppers over a medium heat for about 5 minutes. Heat the tortillas in a preheated oven at 50°C (30°C fan, gas 1/4).
Add the tomatoes, beans and tofu to the pan and fry for 3 minutes. Season with the remaining lemon juice, salt and pepper.
Spread the tortillas with 1-2 tbsp sour cream and top each one with a quarter of the vegetable tofu mixture.
Sprinkle over the grated cheese.
Divide the salad over the tortillas and roll up. If desired, warm in a preheated oven at 120°C (100°C fan, gas 1).