Tip the baked beans into a small pan and simmer over a medium heat for 4-5 minutes until the sauce has thickened and turned glossy. Or, heat them in a microwave for 2 minutes, or until evenly warmed through. Keep warm.

Halve, stone and thinly slice the avocado. Squeeze over the lime and season with a pinch of salt.

Melt half the butter in a large non-stick frying pan over a medium-low heat. Pour in half the beaten eggs and swirl so they cover the base of the pan.

While the top of the egg is still runny, lay a tortilla on top and press down gently so it sticks. Cook for 1-2 minutes until the egg has set underneath, then flip it out onto a board, egg-side up.

Make one cut from the centre of the tortilla straight out to the edge. Imagine the tortilla in quarters, then spoon half the beans onto one quarter, half the avocado onto the next, half the cheddar onto the next, and a few jalapeños and some coriander onto the last. Season with salt and cracked black pepper.

Starting with the quarter to one side of the cut, fold it over onto the next quarter, then keep folding round until you have a layered triangle.

Return the wrap to the pan and toast for 1-2 minutes on each side until golden, crisp and the cheese has melted. Repeat with the remaining butter, eggs and fillings.

Repeat with the remaining butter, eggs and fillings. Then tuck in and serve with a dollop of soured cream or Greek yoghurt on the side for dunking.