200g tortilla chips or corn chips, plain or lightly salted
Preheat your oven to 180ºC.
Peel and finely dice the onions and the cloves of garlic, along with the chilli. Keep them separate. Coarsely chop half of the tomatoes and set aside.
In a saucepan (with a lid) with 2 tbsp of the oil, gently fry half of the onions and garlic for 5 minutes, or until translucent and smelling sweet. Add in half of the chilli, with all the paprika, ground cumin and ground coriander and cook for a further minute as you stir.
Drain and rinse the tin of kidney beans and add to the pan with the chopped tomatoes then crumble in the stock cube, along with 250ml of water. Heat to a gentle simmer and cook with the lid off for 20 minutes.
Use a potato masher to crush the beans into a semi-chunky paste, then remove from the heat and set aside.
Quarter and deseed the other half of the tomatoes, then cut into a 1cm dice. Add the remaining chopped garlic, onion, chilli and half of the coriander leaves (if using), then mix in a bowl with the tomatoes. Add 2 tbsp of olive oil along with the zest and juice of half a lime. Season to taste.
Cut the avocado in half and twist to separate. Scoop out the stone with a spoon, then scoop out the flesh onto a board. Roughly chop up then add to a bowl to mash with a fork adding a squeeze of lime (the one you previously zested), the rest of the chopped coriander (if using) and season to taste.
Layer the tortilla chips in an oven-proof dish with the grated cheese. Put it in the oven for 3-4 minutes, or until the cheese has melted.
Dollop over the salsa, guacamole and beans then serve with plenty of napkins on the side!