Veggie Nachos with Coconut Yoghurt Sour Cream

Nachos:

300g Corn chips

1 avocado

1-3 tbsp green jalapeños

Salsa:

1/3 cup chopped coriander

2 medium tomatoes, chopped

1/2 red onion, diced

1 tbsp lime juice

1/2tsp salt + pepper

For the Spiced Beans:

1 tbsp olive oil

1 can black beans, rinsed and drained

1 tsp cayenne pepper

1/2 tsp chilli powder

1 tsp ground cumin

1/2 tsp ground paprika

Tofu Queso:

250g silken tofu

2 tbsp Cocobella All-Natural Coconut Yoghurt

1/4 cup nutritional yeast

1 tsp onion powder

1/2 tsp garlic powder

1/2 tsp smoked paprika

1 tsp white vinegar

1 tsp salt

1 tsp ground turmeric

2 tbsp plant mylk

Sour Cream:

1/2 cup Cocobella All-Natural Coconut Yoghurt

2 tsp vinegar

1 tsp salt