Loaded Black Bean Nachos with Edamame Guacamole

Method

1. 1 Preheat your oven to 180°C and line a large baking tray with baking paper.
2. 2 Heat a glug of extra virgin olive oil in a non-stick pan over a low-medium heat. Add the diced onion and minced garlic and cook until soft and translucent.
3. 3 Add the chilli powder, smoked paprika, oregano, cumin, and cayenne pepper, stir well to combine. Add the tomato paste and stir again, then pour in the polpa.
4. 4 Add the black beans, season with salt and black pepper, and leave to simmer for around 15 minutes until the sauce has thickened.
5. 5 Meanwhile, add the avocado, miso paste, lemon juice, edamame, nutritional yeast, and jalapeños to a blender. Season with salt and black pepper and blend to a rough paste. Add a splash of water if you prefer a smoother consistency.
6. 6 Slightly warm the cashew queso in a small pan or microwave until just heated through. Avoid overheating as it can become lumpy.
7. 7 Spread the tortilla chips across the lined baking tray and warm in the oven for 5 minutes.
8. 8 Remove from the oven and transfer roughly half the chips to a large plate or serving board.
9. 9 Spoon over half the black bean mixture, dollop on half the cashew queso and half the edamame guacamole.
10. 10 Layer over the remaining chips, then top with the rest of the beans, cashew queso, and guacamole.
11. 11 Finish with pickled red onion, fresh coriander, and a scatter of hemp seeds.