Servers 1 big portion

Ingredients:

• ~75g nacho chips (enough for two complete layers).
• 1/2 can refried beans
• ~1/6 tube of tomato paste
• some sliced jalapenos (ie picked in a jar)
• ~ 50-100g vegan cheese

possible additional middle contents:

• sliced mushroom
• baby spinach leaves
• facon / vegan sausages, etc.

Cool toppings (after baking):

• Sour cream (vegan)
• Avocado (1/4 large, or 1/2 small), sliced

Method:

1. Place the first complete layer of nacho chips over the base of a heatproof baking dish
2. Drizzle/spoon approximately 1/3 can of refried beans over the nachos
3. Run a few lines of tomato paste (to taste)
4. Add the chopped jalapenos
5. Add any additional contents that just require warming (otherwise pre-cook before adding).
6. Add the second complete layer of nacho chips
7. Drizzle this with the remaining 1/6 can of refried beans
8. Add a little more tomato paste if wanted.
9. Cover as much as you can with grated / sliced cheese
10. Bake / Air fry, at 220°C, for around 6-8 minutes
11. Transfer to your serving plate, and top with cool sliced avocado and a few blobs of sour cream

Notes:

This makes the nacho chip softer as they’re soaked with the refried beans (my preference).

If you prefer dry and crispy chips, you’ll need to pre-cook most of the components before assembling, and reduce the cooking time to just enough to melt your cheese.

I also mis-spell them natchos. So adding the misspelling here so i search for it later!