Step 1 Place a medium saucepan over high heat. Add passata, tinned tomatoes, beans, spice and pumpkin to pan. Stir, and bring to the boil. Reduce heat and simmer, covered, for 20 minutes, or until vegies are very tender.
Step 2 Meanwhile, preheat oven to 200°C. Cut tortillas into triangles to make ‘chips’ and lightly spray with oil. Place onto two baking trays. Bake for 10–12 minutes, or until crisp and golden.
Step 3 Divide ‘chips’ between 4 ovenproof plates or bowls. Top each plate with 1/4 of the cheese, then place back in oven for 3–5 minutes, until melted. Remove from oven and top each plate with bean mixture, fresh tomato, avocado, yoghurt and coriander.