Spicy loaded vegan cheesy nachos

2 bags of tortilla chips (260g)
2 blocks Kinda Co smoked vegan cheese
2 dashes of vegan cream (I used Oatly)
1 tin of red kidney beans, rinsed and drained
260g hot salsa (I got spicy!!)
2 bell peppers (red/yellow), cubed
1 yellow onion, sliced
4 tsp fajita spice mix
+ olive oil, chopped chives & coriander

Preheat your oven to 200c. In a frying pan, add some olive oil and your peppers and onions along with 2 tsp of the fajita mix. Stir until combined and keep on a low heat for 20-30minutes until caramelised. Once they’re ready, layer your tortilla chips, beans, onion/peppers, salsa in a baking tray, and then again with a second layer. Pop your tray in the oven for about 8-10 mins. A few minutes before your tray is out of the oven, pop your cheese in a pot on the stove on a low heat and stir in the rest of the fajita spices, slowly pour in the cream until it’s melty but still thick so go easy on it. Take your tray out of the oven and pour your nacho cheese over the tray of nachos, sprinkle your chives and coriander on top and dig in!!

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