Preheat oven to 200°C.
Heat the Stork Margarine in a large saucepan. Add the garlic, cumin, flour and tomato puree. Cook for 2 minutes on medium heat, stirring continuously. Add the tomatoes and Knorr Vegetable Stock Pot, stirring well. Bring to the boil and reduce to a simmer. Cook for 6-8 minutes, until slightly thickened and set aside.
In a large bowl combine half of the cheese, sour cream, black beans (or kidney beans), spinach, corn, rice and spring onions.
Lay tortillas flat and spoon on equal portions of the rice mixture. Roll up tightly and arrange seam side down on a lightly greased baking dish.
Pour the tomato sauce over the top and sprinkle with remaining cheese. Bake for 10-12 minutes, until golden brown and bubbly.