Measurements

• 1 bag gluten
• 1 can
• 1 cup vegan cheddar cheese
• 1 cup vegan Monterey Jack cheese
• 2 medium tomatoes
• 1 small onion
• 2 jalapeños
• 2 avocados
• 1/4 cup fresh cilantro, chopped
• 1 lime
• 1/2 cup vegan sour cream
• 1 tablespoon olive oil
• Salt and pepper to taste

Preparation Method

• Preheat your oven to 350°F (175°C).
• Spread the gluten-free tortilla chips evenly on a large baking sheet.
• In a small bowl, mix the drained black beans with a pinch of salt and pepper.
• Sprinkle the black beans evenly over the tortilla chips.
• Top with vegan cheddar and Monterey Jack cheeses.
• Add diced tomatoes, chopped onions, and sliced jalapeños on top.
• Bake in the preheated oven for about 10 minutes, or until the cheese is melted and bubbly.
• While the nachos are baking, prepare the avocado topping by mixing diced avocados with lime juice, chopped cilantro, and a pinch of salt.
• Once the nachos are done, remove them from the oven and top with the avocado mixture.
• Drizzle with vegan sour cream and serve immediately.

* Recipe for this meal is curated by GrocerAI's Conversational AI Agent Jiva.