1Place a large frying pan over a high heat and pour in olive oil. Heat for 30 seconds and add red onion, red capsicum, green capsicum, mushrooms, corn, spinach and jalapeños. Stir to combine and reduce heat to medium. Cover with lid and sauté for 10 minutes.
2Remove lid and stir through black beans, cumin, chipotle and smoked paprika. Season with salt and pepper and remove from heat.
3For the guacamole, pit the avocado and scoop out flesh into a small bowl. Mash with the back of a fork and stir through lemon juice. Season with salt and pepper and place in fridge.
4Divide vegetable mixture into 4 x 300-350ml capacity ramekins. Place onto a baking tray and top with tortilla strips or corn chips. Place in oven for 4-5 minutes or until strips/chips are golden. Remove from oven and top with guacamole and garnish with coriander.