1.Preheat oven to 180°C/160°C fan-forced. Spray four holes of six-hole (¾-cup/180ml) texas muffin pan with oil.
2.Push tortillas carefully into pan holes; bake about 15 minutes or until crisp. Cool in pan.
3.Heat half the oil in large frying pan; cook beef, in batches, over high heat, until browned.
4.Heat remaining oil in same pan; cook onion, capsicums, garlic and spices, stirring, until onion softens. Return beef to pan with undrained tomatoes, stock and oregano; simmer, uncovered, about 1 hour or until sauce thickens and is reduced by half. Add beans; stir until heated through.
5.Meanwhile, make avocado salsa. Combine ingredients in small bowl.
6.Divide beef mixture among tortilla cups; top with cheese. Bake about 5 minutes or until cheese melts.
7.Serve burrito baskets topped with sour cream, avocado salsa and coriander.
If you’re after a shortcut, you can skip making the tortilla baskets in steps 1 and 2, and simply serve the beef mixture, avocado salsa and accompaniments in warmed tortillas.Note