• Preheat oven to 200°C/180°C fan-forced.
  • Spread corn chips over base of a 6 cup-capacity baking dish. Dollop beans over chips. Sprinkle with cheese. Bake for 15 minutes, or until Vegan Cheddar cheese has melted.
  • Meanwhile, make Guacamole: Place avocado in a bowl. Mash with a fork until smooth. Stir in tomato, lime juice and coriander. Season with salt and pepper.
  • Serve nachos topped with salsa, guacamole, vegan sour cream and coriander leaves.

cook it with


  • 175g packet original corn chips
  • 435g can refried beans
  • 1 cup grated Vegan Cheddar cheese
  • 1/2 cup thick and chunky salsa
  • Vegan sour cream, to serve
  • Fresh coriander, to serve


  • 2 medium avocados, chopped
  • 1 medium tomato, seeded, finely chopped
  • 2 tsp lime juice
  • 1 tbsp finely chopped fresh coriander leaves

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