Step 1 Spray a large saucepan with olive oil; set over medium heat. Add onion, carrot and zucchini; cook, stirring occasionally, for 5–6 minutes, or until soft. Add crushed garlic and Mexican chilli powder; cook, stirring, for 1 more minute. Add tomato paste and cook for 1 more minute.
Step 2 Add black beans and diced tomato to saucepan with 1 cup water. Bring to the boil, reduce heat and simmer for 20 minutes, or until mixture is thick.
Step 3 Meanwhile, combine extra chilli powder with avocado and coriander in a medium bowl.
Step 4 Place 1 grilled corn tortilla on each serving plate; top with bean mixture and spicy avocado, and serve immediately.