Heat the oil in a saucepan, over medium heat. Sauté the shallots for about 5 minutes or until softened and translucent. Add the remaining ingredients, except the cilantro, and bring it to a boil. Cook for 5 to 10 minutes or until the corn is golden and the sauce coats the kernels. Add the cilantro and reserve.

Pre heat oven to 425F degrees.

Cut the top of the whole heads of garlic to expose the garlic cloves. Place on a sheet of foil, drizzle with olive oil and season generously with salt and freshly ground black pepper. Wrap up the foil into a pouch and place it in the oven to roast for 35 to 45 minutes. Remove from oven and allow to cool. Then, squeeze the pulp from the skins and transfer to a food processor.

In the food processor, combine the garlic pulp, the mayo, lemon juice, Dijon mustard, Worcestershire sauce and cayenne pepper, if using. Season with salt and pepper. Pulse until smooth. Refrigerate until ready to use.

Lay the tortillas on a cutting board and start to layer the ingredients in the center of the tortilla, leaving a 1-inch border at top and bottom. Start with a few leaves of lettuce, then the chopped black bean burger, sweet corn relish and finish by drizzling the aioli.

Fold in tops and bottoms of wraps by about 1 inch, then roll tightly from one of the open sides to enclose filling.Wrap tightly in plastic or waxed paper. Refrigerate until ready to serve, up to overnight.