Step 1
Heat the oil in a large saucepan over medium-high heat. Cook the beef, turning, for 5 mins or until brown all over. Transfer to a plate.
Step 2
Add the capsicum and onion to the pan and cook, stirring, for 5 mins or until softened. Add the garlic, cumin, coriander, paprika and cayenne pepper and cook, stirring, for 1 min or until fragrant.
Step 3
Return the beef to the pan. Add the stock and tomato and bring to the boil. Reduce heat to low. Simmer, covered, for 1½ hours or until beef is tender. Use tongs to transfer the beef to a bowl, then use two forks to coarsely shred.
Step 4
Return the beef to the pan. Add the beans and vinegar. Simmer, uncovered, for 10 mins or until thickened slightly. Stir in the chopped coriander.
Step 5
Meanwhile, heat the tortillas in the microwave following packet directions.
Step 6
Place the beef mixture in a serving bowl. Sprinkle with coriander leaves. Serve with tortillas, sour cream and steamed brown rice, if desired.