Cook the base: Heat oil in a heavy pan over medium heat. Add the onion and cook until soft and golden, about 5–10 minutes. Add the garlic and cook 2 more minutes.
Cook the mushrooms: Add the diced mushrooms and cook over medium heat for 10–12 minutes until they've released all their liquid and are deeply browned and reduced. Don't rush this.
Build the chile: Add the chipotle in adobo, smoked paprika, cumin, coriander, and oregano. Stir and cook 2–3 minutes. Add the tomato paste and fry off for 2 minutes, stirring constantly. Add the canned tomatoes and black beans, stir well and simmer uncovered for 15 minutes or until thick and glossy. Season with salt.
Layer the chips: Spread the corn chips across a large tray or baking dish. Scatter the cheese over the top and place under a hot grill for 3 minutes until melted and bubbling.
Load and serve: Spoon the hot mushroom chile over the cheesy chips. Top with sour cream, guacamole, pickled jalapeños, diced tomato, and fresh coriander. Squeeze lime over the whole lot and serve immediately.
4 servings