Tuna and chilli bean enchiladas

Ingredients

• 2 tablespoon olive oil
• 1 onion, diced
• 1 clove garlic, finely chopped
• 1 capsicum, diced
• 6 button mushrooms, diced
• 425 gram canned tuna in spring water, drained
• 420 gram canned mild chilli beans
• 4 large flour tortillas
• 1 egg
• 125 gram sour cream
• 1/2 teaspoon smoked paprika
• sea salt and cracked pepper
• 1 cup grated cheese
• sweet chiili sauce, avocado and winter salad greens, to serve