Vegan nachos with guacamole

• 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.

• 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

Guacamole

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