Preheat the oven to 200°C/180°C fan. Peel and very finely slice the shallots. Combine the red vinegar with the brown sugar and salt in a small bowl. Once the sugar has dissolved, submerge the sliced shallots in the vinegar and set aside. 

Drain, rinse and dry the kidney beans. Add the kidney beans to a baking tray. Drizzle them with oil and the soy sauce. Sprinkle with the chipotle (spicy!), coriander powder and salt. Toss. Place the tray in the oven for 20-25 min or until the skins have burst and the beans are crispy – these are your popped beans. 

Meanwhile, place the tortilla wraps on a second, large baking tray (use multiple trays if the tortilla wraps overlap too much). Generously drizzle with vegetable oil and season with salt. With clean hands, rub the salt and oil into the tortilla wraps. Bake in the oven for 5-10 min until crispy. Once golden, remove the tray from the oven and set aside. 

Meanwhile, cut the avocado in half and remove its stone. Scoop the avocado out of its skin using a spoon, then chop it roughly. Peel and mince the garlic. Roughly chop the coriander (save some for garnish), chilli and tomatoes. 

Juice the lime into a food processor. Add the avocado, garlic, chilli (spicy!), coriander and tomatoes and season generously with salt. Blitz until almost smooth. 

Drain the shallots. Spread the guacamole over the tostadas. Top with the beans, pickled shallots and reserved coriander.