- Preheat oven to 190°C.
- Heat oil in a saucepan over medium heat. Add the onion and cook, uncovered, for 5-7 mins or until soft. Add the salt and paprika and heat for 1 minute. Add the tinned tomatoes and stir to form a paste. Heat for 3 minutes or until aromatic. Add the carrot and mushrooms and cook for 5 minutes until tender.
- Add beans and rice, if a little too thick add a small amount of water. Cook, uncovered, for 3-4 mins or until sauce thickens slightly.
- Arrange a few corn chips over the base of 4 individual ovenproof dishes. Spoon some bean mixture evenly into each dish and sprinkle with remaining cheddar.
- Bake in preheated oven for 5-10 mins or until cheddar melts. Top with sour cream, salsa dip and avocado. Sprinkle with coriander.