Fry mince, onion and garlic in a non-stick frying pan over medium heat for 8 minutes or until well browned. Stir in taco spice mix and cook for 1 minute.
Remove from heat and stir in beans, passata and coriander. Set aside to cool for 5 minutes. Transfer to a large snap-lock bag, remove air and seal. Lay as flat as possible, label and date, then freeze for up to 2 months.
Defrost mince in fridge overnight. Reheat in a pan over medium-high heat for about 10 minutes or until heated through. Combine tomatoes and corn in a small bowl. Season. Fill tortillas with mince, corn salsa, avocado and extra coriander. Serve with lime wedges.