1Preheat oven to 130°C fan forced. Heat oil in a flameproof casserole dish over medium-low heat. Add the onion, garlic, chilli, cumin, coriander and cinnamon and cook, stirring often for 8 minutes or until onion is soft.
2Increase the heat to high, add mince and cook, stirring to break up the lumps, for 10 minutes until brown. Add the mushrooms and cook a further 5 minutes.
3Stir in the passata, season with a little salt and pepper and bring to the boil. Cover and place into the oven, cook for 11/2 hours. Stir in the beans, return to the oven and cook uncovered for further 20-30 minutes or until beans warmed through.
4Serve with warm tortillas, avocado and yoghurt.
Tip: the casserole can be cooked on stove-top in step 3 on very low heat for 2 hours, stirring every 20 minutes.