Step 1

Make salsa: Chop tomato into tiny pieces. Add to bowl with diced onion, garlic, chopped cilantro, jalapeño, corn and lime juice. Add salt to taste. Mix and cover.

Step 2

Make black bean medley: In a skillet on med heat add coconut oil. Add red onion and garlic. Season with jalapeno pepper, paprika and cayenne. Cook, stirring often, until onions are softened (approx. 8-10 mins). Add black beans and mix to combine until warm (approx. 3-5 minutes).

Step 3

Prepare vegan sour cream. In a bowl combine coconut yogurt, lime juice and pinch salt. Mix. Cover and keep chilled.

Step 4

Preheat oven to 375F/190C. Line baking tray with parchment. Sprinkle thin layer of tortilla chips. Then add a layer of black beans followed by a layer of vegan shredded cheese. Repeat layering until you've used all your ingredients (ending with cheese). Bake for 5-8 minutes, or until cheese is melted and gooey

Step 5

Remove nachos from oven, top with homemade salsa (any remaining can be served in a bowl alongside for dipping) and drizzle with vegan sour cream.