• 2 tbsp fresh cilantro leaves roughly chopped
  • 1 ripe Roma tomato seeded, cut into ¼-in dice (about 2 cups)
  • ½-1 ripe avocados halved, pitted, dices in the skin, then scrape into a bowl
  • ¼ small yellow onion cut into ¼-inch dice (about ½ cup)


  • 2 tbsp canola oil
  • ½ small yellow onion cut into ½-inch dice (about 1 cup)
  • 2 cloves garlic minced
  • ½ lb ground plant meat
  • ½ tsp chili powder
  • ½ tsp ground cumin
  • ½ tsp smoked paprika
  • ½ cup vegetable stock
  • 1 tsp vegan Worcestershire sauce

Avocado Crema

  • ½ avocado
  • ½ cup vegan mayo
  • 1 lime juice only
  • salt to taste
  • 1-2 tbsp cilantro roughly chopped
  • ½ jalapeno seeded
  • 1 pinch garlic powder


  • 5-6 oz good-quality tortilla chips, or fry your leftover tortillas
  • 2 oz cheddar cheese grated
  • 2 oz Monterey Jack (or your favorite) cheese grated


  • Preheat the oven to 425 degrees F and place a rack on the second-to-top position. Line a rimmed baking sheet with foil leaving a 2-inch overhang on each side. Set aside.
  • Dice separately tomatoes, onions, avocado and cilantro and set aside.

Avocado Crema

  • For the avocado crema, add half avocado, 1⁄2 cup vegan mayo, juice of one lime, salt to taste, 1-2 tablespoons cilantro roughly chopped, half a jalapeno seeded, pinch garlic powder.
  • Combine all ingredients in a small food processor and blend until smooth.

Plant Meat

  • Heat the canola oil in a large straight-sided skillet over medium high heat.
  • Add the onions and cook until lightly browned and starting to soften, 3 to 4 minutes. Add the garlic and cook for 1 minute.
  • Add the plant meat, sprinkle with salt and black pepper and cook, stirring, until starting to brown, 2 to 3 minutes.
  • Stir in the chili powder, ground cumin and smoked paprika cook for 1 minute.
  • Pour in the vegetable stock and Worcestershire and continue cooking until the stock has reduced by half and the plant meat is cooked through, 3 to 4 minutes.
  • Turn off the heat and cover with a lid to keep warm while you prepare the cheesy tortilla chips.


  • Spread the tortilla chips onto the prepared baking sheet in a single layer, allowing some overlap. Scatter the Cheddar and Monterey Jack evenly on top and bake until the cheese is melted and the chips are warmed through, 2 to 3 minutes.
  • Spoon the warm plant meat mixture evenly over the chips using a slotted spoon. Top with diced tomatoes onion. Dollop avocado crema and top with cilantro. The nachos can be served directly on the baking sheet, or you can lift the foil onto a large platter.