Step 1 Heat olive oil in a large saucepan set over medium–high heat. Add diced carrot, capsicum and onion to pan with garlic, cinnamon stick and chilli flakes; cook, stirring, for 3 minutes, or until fragrant.
Step 2 Add beef mince to pan; cook, stirring, for 3 minutes, or until mince is browned and cooked through. Add Worcestershire sauce, kidney beans, passata and stock to pan with 2 cups boiling water. Bring mixture to the boil; simmer, uncovered and stirring occasionally, for 20 minutes, or until vegetables are tender.
Step 3 Meanwhile, spray a medium grill pan with olive oil; set over medium heat. Cook tortillas, one at a time, for 1–2 minutes per side, or until slightly browned. Remove from heat and cover to keep warm.
Step 4 Stir coriander into soup; serve immediately with a warm tortilla.