Vegan loaded nachos

Ingredients:
1 bag of tortilla chips
1 can of black beans, drained and rinsed
1 cup of corn kernels (frozen or fresh)
1 cup of diced tomatoes
1/2 cup of diced red onion
1/2 cup of diced bell peppers (any color you prefer)
1/2 cup of sliced black olives
1 cup of vegan cheese (cheddar or a blend)
1 avocado, diced
1/4 cup of chopped fresh cilantro
1 jalapeño, thinly sliced (optional)
Lime wedges, for serving
Salt and pepper to taste
For the vegan cheese sauce:
1 cup of raw cashews, soaked in water for at least 4 hours or overnight
1/2 cup of nutritional yeast
1 tablespoon of lemon juice
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of paprika
Salt and pepper to taste
Water, as needed to thin the sauce
Instructions:
Preheat your oven to 350°F (175°C).
In a blender, combine all the ingredients for the vegan cheese sauce. Blend until smooth, adding water as needed to reach your desired consistency. Adjust seasoning to taste.
In a large baking dish or on a baking sheet, spread out a layer of tortilla chips.
Evenly distribute the black beans, corn, diced tomatoes, red onion, bell peppers, and black olives over the tortilla chips.
Pour the vegan cheese sauce over the nachos, ensuring everything is well coated.
Sprinkle vegan cheese on top.
Bake in the preheated oven for about 10-15 minutes, or until the cheese is melted and bubbly.
Remove from the oven and top with diced avocado, chopped cilantro, and sliced jalapeños if desired