Vegan nachos with avocado sauce

Cut the tomatoes into quarters and deseed them. Peel and dice an onion and finely chop the garlic cloves.
Chop the cilantro and the pickled jalapeños. Add this all to a bowl and mix together. Also add the lime juice and a pinch of salt and pepper. Set this aside in the fridge until ready to use.

Put all of the ingredients for the avocado cream sauce into a blender and blitz until you get a smooth sauce! This sauce is also nice to just add to a burrito or just for dipping chips.

Pre-heat the oven to 220°C/430°F
Peel and dice an onion, peel and chop the garlic.
You can use storebought taco seasoning, but I used my homemade one! You can click here for the recipe.
Line a baking sheet with some baking paper (or aluminium foil and some oil).
Drain and rinse the kidney beans and corn. Set aside for later.

Heat up a pan over medium high heat and add a bit of oil.
Sauté the onion and garlic for a few minutes or until the onion is translucent. Then add in the vegan mince and mix together. Then add the taco seasoning and sauté for a minute or 2.
Then add in the refried beans. Mix until incorporated, you may need to add a few splashes of water until you get sort of a smooth consistency.

Spread out a layer of tortilla chips on the baking sheet.
Add a few scoops of the 'meat' topping to each of the chip. Then sprinkle on some beans and corn, and then some of the vegan cheese.
Repeat again, starting with the tortilla chips.
End with a generous sprinkling of the vegan cheese and add a few slices of pickled jalapeno on top.

Bake for 15 minutes, or until the vegan cheese has melted nicely.
Either serve the vegan sour cream, pico de gallo, and the avocado cream sauce on the side (nachos will stay crispier), or on top of the nachos (visually pleasing).

1. My biggest tip for the tortilla chips is, use ones that are sturdy! I didn't, and all the toppings made the chips go a bit soggy. It was still tasty, but it's way nicer to be able to scoop the nachos haha.
2. If it is available to you, use a block of vegan cheese which you can grate yourself! The grated vegan cheeses from the bags are usually coated with corn starch which keeps them from clumping together in the bag. Which usually means that the cheese doesn't melt properly. I really like the Violife blocks of vegan mozarella and cheddar!