Place soy strips in a bowl with 1 tbsp vegetable broth and cover with boiling water. Let steep for 15 minutes (meanwhile, chop vegetables).

Dice the onion and bell pepper. Drain the corn and beans.

Drain the strips and press out excess liquid with a fork.

Sauté the onion in a little oil in a pan (a few onion cubes can be set aside for the avocado cream). Add bell pepper and sliced meat and 1 tbsp Mexican spice and sear well.

Finally, add corn and kidney beans and let them warm through. Season with salt and pepper if necessary.

Place avocados in a bowl and mash with a fork.

Halve the tomato and remove the pulp. Then cut into small cubes and add to the bowl.

Chop the (half) onion and add.

Add the juice of half a lime and mix. Season with salt and pepper.

First, heat the tortillas in a pan (or on an electric grill) over medium heat on one side, then flip them, place half a slice of cheddar cheese inside, and fold them in half.

Leave the tortillas in the pan for about two minutes until the cheese melts.

Serve the tortillas immediately, spread with guacamole, then fill with the shredded meat mixture and iceberg lettuce. Drizzle with lime juice, coriander and your favorite SOCHILI sauce.