Heat oil in a frying pan and gently fry onion and garlic until softened.
Add Quorn mince, paprika and cayenne and fry for 5 minutes; then add stock cube and 250ml (9fl oz) water and simmer until most of the stock has reduced. Stir in coriander, then remove mixture from pan and set aside to cool slightly.
Wipe pan clean with kitchen paper. Put a tortilla in the pan and sprinkle generously with grated cheese. Add a layer of mince mixture then sprinkle with more cheese and jalapeños, if using. Top with another tortilla and gently fry until golden brown, pressing the top tortilla so that the cheese starts to melt. Flip over and repeat on the other side.
Remove from the pan, cut into quarters and keep warm. Repeat with remaining tortillas. Serve two quarters per person with sliced avocado, tomatoes and soured cream.
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