Heat the sunflower oil in a large saucepan over a medium-high heat and sauté the onion and garlic for 2-3 minutes, stirring occasionally. Reduce the heat a little and continue sautéing for 2-3 minutes. Stir in the herbs and spices, season to taste with salt and pepper.
Add the beef mince and increase the heat to brown it all over, stirring occasionally. Once browned, stir in the kidney beans, sweetcorn and stock and reduce to a simmer for 10 minutes. Adjust the seasoning if necessary.
Warm the tortillas in a dry frying pan for 10-15 seconds on both sides. Fill the tortillas with the beef mixture and arrange side by side in serving dishes. Top with the shredded lettuce and diced tomato.
Serve with the sour cream in a pot on the side.
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