Vegan Black Bean nachos

Ingredients:
1 bag of tortilla chips (preferably corn chips)
1 can (15 oz) of black beans, drained and rinsed
1 cup vegan shredded cheese (such as vegan cheddar or pepper jack)
1/2 cup diced tomatoes
1/2 cup diced red onion
1/4 cup sliced black olives
1/4 cup pickled jalapenos (optional, adjust to your spice preference)
1 avocado, diced
Fresh cilantro, chopped, for garnish
Lime wedges, for serving
Salt and pepper to taste
For Vegan Cheese Sauce:
1 cup raw cashews (soaked in hot water for 1 hour if you don’t have a high-powered blender)
1 cup unsweetened plant-based milk (such as almond, soy, or oat milk)
2 tablespoons nutritional yeast
1 tablespoon lemon juice
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon smoked paprika
Salt to taste
Instructions:
Preheat your oven to 375°F (190°C).
In a blender, combine all the ingredients for the vegan cheese sauce. Blend until smooth and creamy. Adjust the seasoning to your taste.
In an oven-safe dish or a baking sheet, arrange a layer of tortilla chips.
Drizzle some of the vegan cheese sauce over the chips, making sure to coat them evenly.
Add half of the black beans on top of the chips and cheese.
Sprinkle some diced tomatoes, red onion, black olives, and jalapenos (if using) over the beans.
Add another layer of chips, cheese sauce, black beans, and toppings.
Continue layering until you’ve used up all the ingredients or reached your desired amount.
Finish off with a final layer of chips and cheese sauce.
Place the nachos in the preheated oven and bake for about 10-15 minutes, or until the cheese is melted and bubbly.
While the nachos are baking, dice the avocado and prepare the cilantro.
Once the nachos are done, remove them from the oven and top with diced avocado and chopped cilantro.
Serve immediately with lime wedges on the side for extra tang and freshness.