Peel and finely chop the shallots. Peel and slice the red onions into rings. Deseed and slice the peppers into strips. Drain and rinse the red kidney beans. 

Heat a pan over a medium-low heat with a drizzle of olive oil. Add the shallots, chipotle powder (spicy!), garlic powder and cumin powder and cook for 2 min. Add the measured water, stock cube and drained red kidney beans. Simmer for 15-20 min. 

Meanwhile, bring a large pan of salted water to a boil over a medium-high heat. Once boiling, add the brown rice and cook for 25 min or until tender. Drain once tender.

Meanwhile, heat a large pan over a medium-high heat with a drizzle of oil. Add the onion and pepper and fry for 5 min. Add the fajita seasoning (spicy!) and fry for 2 min further. Season with salt and pepper.

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon and place it into a bowl. Juice the lime directly into the bowl. Peel and mince the garlic directly into the bowl. Season with salt and mash with a fork until smooth. 

Using a potato masher, mash the beans until almost smooth. Divide the drained rice among bowls and arrange the stir-fried vegetables, avocado, beans and hot salsa (spicy!) over the top. Garnish with the coriander leaves. Serve the nachos alongside.