Slice the leek and onion into thin slices. Add oil in a bowl, add the onion and leek. Add the spices, salt, coriander (if preferred can use fresh coriander), garlic and ginger. Mix these together.
Add some oil to a saucepan, when the oil is slightly hot add the onion mixture and sauté until brown. Add the meat, stir and cook until brown. Cut the tomatoes and crushed to make a liquid type sauce. Add the corn and mixed beans. Cook for about 1/2 hour at high heat. Add the sauce. When the sauce has started to bubble and thickened turn the heat down.
Add flour if required to thicken the sauce. The sauce has to be a thick consistency to keep the lasagne together when cutting, it cannot be too runny.
Add the sour cream if required to lighten the taste temperature if too spicy.
When the right consistency has been reached it's time to make the layers.
Start with 2 wraps cut in half. You will need a lasagne type dish.
Lay one wrap one way and the other wrap the other way. Then use a ladle to scoop the sauce lay some sauce on the tortilla making sure this covers the whole base.
At this point you can use sour cream as another layer if preferred. It's really up to the individual. The third layer is the shredded cheese making sure this also covers the dish.
Repeat the layers until the top, the last two layers should be the sauce followed by the cheese. Make sure there is enough cheese on the top as this has to melt and brown.
Cooking time is about 1/2 hour to 45 mins as this has been already cooked. When the lasagne is ready cut into slices.
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