Wash the cucumber, halve lengthways and scrape out the seeds.
Cut the cucumber into cubes, place in a bowl with some salt, mix and leave to stand.
Halve the avocado and remove the stone.
Remove the skin and finely chop the flesh.
Place the flesh in a bowl, squeeze over the lemon juice and blitz to a smooth puree with a hand blender.
Add the crème fraîche and crushed garlic, and season with salt and pepper to taste.
Rinse the cucumber cubes under running water and drain well.
Wash, halve, deseed and dice the peppers.
Place the canned beans in a sieve, rinse thoroughly and drain.
Wash the spring onions and cut into fine rings.
Set aside 1 tbsp of spring onions, then mix the rest with the cucumbers and peppers.
Add the vinegar and oil and season with salt and pepper.
Spread the tortillas with the avocado cream.
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.