Heat oil in and saute the onion and garlic until softened.
Add the mince, pepper and mushrooms and cook until the mince is cooked.
Add the cumin, chilli powder and oregano and allow to cook for 3 minutes.
Add the tomatoes, kidney beans, sweetcorn and coriander and stir.
Layer the tortillas and sauce in the slow cooker, starting with the tortilla and finishing with a layer of sauce.
Cover it with a lid and cook the lasagne on low for 5 to 6 hours.
Thirty minutes before the end of the cooking time or you’re due to serve, mix the sour cream with half of your cheese and spread it over the top of the lasagne.