Preheat the oven to 200ºC, fan 180ºC, gas mark 6. Heat the oil in a large frying pan and cook the onion for 5 minutes, until soft.
Stir through most of the chilli, with the garlic, cumin and coriander. Cook for a further 1 minute. Pour in the beans, carton of tomatoes and stock.
Stir to combine and simmer this mixture for 10 minutes, until the stock has evaporated. Stir through three-quarters each of the spring onions and sweetcorn.
Place a tortilla wrap in the base of a 20cm springform cake tin. Spoon in a quarter of the bean mixture, sprinkle over 20g cheese and top with another wrap.
Repeat 3 more times to use up all the ingredients, finising with a layer of cheese. Bake in the preheated oven for 25 minutes.
Meanwhile, mix the tomatoes, cherry tomatoes and red onion in a bowl. Drizzle with the balsamic vinegar.
To serve, finely chop the remaining chilli and sprinkle over the top of the stack with the remaining spring onions and sweetcorn. Slice into wedges and serve with the tomato salad.