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Heat a non stick frypan over medium high heat and cook rinsed beans with garlic, spices and water, stirring continuously for 2 minutes.
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Transfer beans to a bowl and mash half the mixture using the back of a fork. Set aside.
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Combine tomato with coriander, salt, capsicum, onion and lime to make a salsa.
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Place iceberg lettuce into base of bowl then place around with beans, corn and tomato salsa in blocks.
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Top with lime, fresh chilli and sour cream.
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Serve with corn tortillas.