Preheat the oven: Set the oven to 200°C (392°F).
Prepare the sauce: Finely slice the spring onions. In a large casserole dish, combine the sliced spring onions, kidney beans, lentils, chopped tomatoes, tamari, maple syrup, cumin seeds, smoked paprika, and ground cumin. Season with salt and black pepper. Mix well and bake for 15 minutes.
Make the cashew cheese: While the sauce is baking, blend the cashew nuts, garlic powder, lemon juice, salt, black pepper, and water in a blender or food processor until silky smooth.
Prepare the toppings: Peel and thinly slice the avocado. Roughly chop the coriander and thinly slice the red chilli.
Assemble the nachos: Remove the sauce from the oven and stir in half of the corn chips. Drizzle over some of the cashew cheese. Top with sliced avocado, lime juice, sliced red chilli, chopped coriander, and a few spoonfuls of pickled red onions or chipotle chillies.
Serve: Serve immediately and enjoy this one-pan feast while still warm!