Once it's hot, add garlic + onion and stir-sauté for 2 minutes, or until translucent.
Add cooked or canned (drained) red beans + salt + pepper + smoked paprika + 1 tablespoon taco seasoning.
Mix well and stir-cook for 1-2 minutes.
Then add bell pepper + sweet corn and stir-cook for 1-2 minutes. Turn off the heat and set it aside.
Step B : Prepare the tortilla chips
Let's make tortilla chips (skip this step if you're using store-bought chips). Brush a tortilla with olive oil and generously sprinkle taco seasoning on top. Repeat this for the rest of the tortillas - stacking them on top of each other.
Using a knife, divide the tortillas into half, then into quarters, then into 8 equal triangles.
Place them on an olive oil brushed baking tray and bake at 160 C (320 F) for 5-6 minutes, or until they're crispy. Tortilla chips are ready. Transfer to a platter and let them cool.
Step C : Prepare the vegan cheese sauce
Meanwhile, let's prepare the vegan cheese sauce. Set a saucepan over medium heat. Add coconut milk + salt + onion powder + garlic powder + smoked paprika + tapioca starch powder + nutritional yeast.
Whisk well to combine and bring to a boil. Boil for about 20-30 seconds, or until it's nice and thick. Turn off the heat and set it aside.
Step D : Assemble
Sprinkle the bean mixture on top of the tortilla chips. Then pour the vegan cheese sauce (evenly). Top with freshly chopped bell peppers + olives + jalapeño + cilantro.
Loaded nachos with vegan cheese sauce is ready. Enjoy!
The nutrition chart does not contain the macros from toppings like olives, jalapeño, and cilantro.