Heat a non-stick pan on medium-high heat and fry the minced meat seasoned with the Mexican spices for about 5 minutes, season with salt and pepper, to taste.
Add the chopped onions and pepper and cook for another 5 minutes over medium heat.
Next, add the beans and chopped tomatoes, bring to a boil and simmer for 5 minutes.
Season with salt and pepper, if desired.
Serve alongside a portion of brown rice and, sprinkle with chopped coriander.