Heat the oil in a frying pan over a low-to-medium heat, then add the carrot. Fry gently, stirring continually, for 10 minutes.
Add the peas & leek to the pan, together with the ginger and chilli. Cook for 5 minutes before the next step.
Add the mushroom and zucchini & continue cooking for another 10 minutes.
Rinse & drain the tinned corn and beans, then add them to the pan, together with your spice powder of choice. Mix all ingredients thoroughly. Reduce the heat to very low, so as to keep the mixture warm.
Slice the tomato and lettuce, and prepare the finger lime.
Warm the corn tortillas one by one in a sandwich press. If you don't have a sandwich press, this can be done in a microwave oven.