Wash and dry the fresh produce. Peel and roughly chop 2 cloves of garlic. Halve, peel, and thinly slice the onion. Drain and rinse the beans. Cut off and discard the stems of the peppers, then cut crosswise into 1-inch pieces. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, whisk together the cilantro sauce, sour cream, and 1 tablespoon of water. Season with salt and pepper. 

In a medium pan (nonstick, if you have one), heat 1/2 teaspoon of olive oil on medium-high until hot. Add the pepitas. Cook, stirring frequently, 2 to 3 minutes, or until toasted (be careful, as the pepitas may pop as they toast). Leaving the oil in the pan, transfer to a paper towel-lined plate and immediately season with salt. 

To the pan of reserved pepita oil, add 1/2 teaspoon of olive oil; heat on medium-high until hot. Add the pepper pieces in an even layer. Cook, without stirring, 3 to 4 minutes, or until lightly charred. Add the chopped garlic and sliced onion; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until slightly softened. Add the drained beans; season with salt and pepper. Cook, stirring occasionally, 2 to 3 minutes, or until combined and heated through. Transfer to a bowl. Taste, then season with salt and pepper if desired. Cover with foil to keep warm. Wipe out the pan. 

Meanwhile, pat the fish dry with paper towels. Transfer to a cutting board; halve each fillet crosswise. Season on both sides with salt, pepper, and enough of the spice blend to coat (you may have extra). In the same pan, heat 1/2 teaspoon of olive oil on medium-high until hot. Add the seasoned fish. Cook 3 to 4 minutes per side, or until browned and cooked through. Turn off the heat. Serve the cooked vegetables and beans topped with the cooked fish and cilantro sour cream. Garnish with the toasted pepitas. Enjoy!