1) Preheat oven to 200C/Gas 6. Coat a large baking tray with cooking spray.
2) Arrange tortillas on prepared baking trays and spray with cooking spray. Season the top of tortillas with cumin, salt and freshly ground black pepper. Bake for 6 minutes, until golden brown and crisp. Remove from oven.
3) While the tortillas are baking, in a medium saucepan, combine cheese, artichoke hearts, salsa and spinach. Set pan over medium heat and bring to a simmer, for 5 minutes or until cheese melts. Pour into a serving bowl.
4) In a large bowl, combine the chopped avocados, lime juice, chopped coriander, chopped tomatoes, salt and freshly ground black pepper and smoked paprika, to taste, if using. Adjust seasonings, if necessary.
Serve cheese fondue with baked tortilla crisps and guacamole.