1

Heat the oil in a large non-stick frying pan over medium heat. Add onion and capsicum and cook, uncovered, stirring, for 3 minutes or until the onion softens.

2

Add the combined beans and tomato to the pan and stir until well combined. Increase heat to high and bring to the boil. Reduce heat to medium and simmer for 5 minutes.

3

Divide the bean mixture among serving bowls. Top with sour cream and coriander. Serve with mixed salad leaves and tortillas, if desired.