5-6 big handfuls of baked tortilla chips
1 can black beans, drained
1 cup sweet optato vegan nacho cheese (recipe below)
1 ripe avocado
Variation #1 toppings (classic-ish): any/all of the following – sliced olives, chopped scallions, cilantro, chopped red onions, pickled serranos chiles*, favorite salsa
Variation #2 toppings (hippie-ish): swap chickpeas for the black beans, roasted broccoli, guacamole, cilantro, hemp seeds, pickled serrano chiles*
Preheat oven to 350F, arrange the chips on an oven-proof baking sheet or platter. Top with the beans and dollops of the cheese (you’ll have leftover). Bake for ten minutes or so, until the beans and cheese are heated through. In the meantime, in a small bowl, smash the avocado with a fork and a pinch of salt. When warm, remove the chips from the oven, top with the avocado, and any other toppings you like.