Step 1

Preheat oven to 180°C. Wrap the tortillas in foil and place in oven for 15 minutes or until heated through.

Step 2

Meanwhile, heat oil in a saucepan over medium-high heat. Cook the pumpkin and capsicum, stirring often, for 8 minutes or until soft. Add beans, cumin and chilli powder. Cover. Reduce heat to low. Cook for 5 minutes or until heated through. While bean mixture is cooking, reserve 1/4 cup of coriander sprigs. Coarsely chop remaining coriander. Stir chopped coriander into the bean mixture.

Step 3

Divide the tortillas among serving plates. Arrange the lettuce, bean mixture, avocado and cheddar over the tortillas. Top with the reserved coriander sprigs and serve with the sour cream.