Trim the top from the onion, peel, and dice.
Peel and crush the garlic cloves, and mince.
Dice the green pepper so that it is about the same size as the sweet corn.
Drain the black beans. Rinse the beans under cold running water. Set aside.
In a large pan, heat the olive oil and start frying off the onion and green pepper. Sweat out the vegetables until the onion is translucent.
When the onion is thoroughly softened, add the garlic along with all the spices. Stir for about 2 minutes before adding the tomato paste. Stir for a further 2 minutes, then throw in the drained black beans and the sweet corn.
If the stew looks a little dry add some water or vegetable stock if you prefer.
Turn down the heat so that the stew is gently simmering, and leave to cook out for 10 minutes.
Adjust the seasoning if necessary.
Serve with a dollop of the soured cream and some crusty bread or warmed tortillas.
Wash and trim the fresh coriander and spring onions. Chop finely.
Stir the herbs into the soured cream, and set aside until needed.
If you feel the need for an extra protein boost, crumble some crispy bacon on top.
Cut the tortilla into 1cm wide strips.
Heat the sunflower oil in a frying pan over a medium-high heat. Fry off the tortillas until golden brown on both side, drain onto some paper towel and serve while still warm. Alternatively, the strips of tortilla can be tossed in oil and crisped up in a hot oven.
«If you can find dried Epazote, add a teaspoon to the stew: this Mexican herb is said to aid in the digestion of beans.»