Heat oil in a saucepan over medium heat. Add the onion and cook, uncovered, for 5-7 mins or until soft. Add the taco spice and heath for 1 minute add the tinned tomatoes stir to form a paste and 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.