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.
More about the Author
Photographer and foodie, equally passionate about both, Katrina combines her love for photography and food. This has allowed her to create some amazing recipes all based around the Happy Hormones eating guidelines of high antioxidant content and alkaline in nature.