Mix the diced avocado with the lime juice in a small bowl and put to one side. (This step is optional, but I like the sour kick and the lime juice stops the avocado from going brown.)
For the beans, in a frying pan fry the spring onion in the olive oil for a minute then add the garlic.
Cook for 1-2 minutes more before adding the kidney beans, tomato paste, ground coriander, ground cumin, smoked paprika, Tabasco, if using, and season.
Heat gently for 5 minutes and add water if getting too dry. You want it to have a small amount of liquid as the beans will continue to absorb it as they cool.
Mash slightly with the back of a spoon, leaving some kidney beans whole. Add a spoonful more water if too thick.
Whilst the beans are cooking, chop the rest of the vegetables.
Lay the tortilla chips in an even later over your serving plate.
Spoon over the warm kidney beans, then the capsicum, corn, radish, tomato and avocado.
Scatter over the feta cheese and pumpkin seeds.
Sprinkle over the chilli flakes and coriander leaves, if using.
Serve straight away.