3 corn tortillas
½ cup steamed riced cauliflower
1 tsp chili powder
½ cup Vegan Cheese Sauce
¼ cup black or pinto beans, (canned and drained or homemade)
1 jalapeno sliced (optional)
1-2 tbsp cilantro finely chopped
¼ of a medium avocado diced or sliced
¼ cup chopped fresh tomatoes

1). Preheat the oven to 375.

2). Slice 3 corn tortillas into tortilla chip sized triangles and spread out on a parchment lined baking sheet.

3). Season with a little salt (optional). And bake for 8-10 minutes. Watch them closely because they like to burn quickly. 

4). While the chips bake, steam the riced cauliflower or leave it raw. 

5) Mix in 1 tsp of chili powder with the riced cauliflower after it is done cooking.  This will serve as the “meat” for the nachos.

6). Once the chips are done, plate them up and top with the hot cheese, cauliflower “meat”, beans, tomatoes, cilantro, jalapenos, and avocado. Enjoy!