Vegan and Carb Conscious Sheet Pan Nachos

How to make Old El Paso Carb Advantage Tortilla Chips:

Dice 1 package of Old El Paso Carb Advantage Tortilla shells into small pieces (like dicing for hotdog then hamburger size). Place them on a baking sheet, ensuring they are laid out one by one and not on top of another. Cover with avocado oil and airfry at 450°F for 5-7 minutes. You can also bake at 450°F for 25 minutes, flipping halfway.

"Meat" (Tofu Crumble):

Set your oven to 400°F. Begin by mincing your yellow onion and chipotle peppers. Add your drained super firm tofu to a bowl, break it down to a mince, and add all other "meat" ingredients (oil of choice, tomato sauce, soy sauce, Mexican seasoning package) to your bowl and mix. Lay the mixture thin on a baking sheet and bake for 35-40 minutes, flipping halfway through.

Chipotle Beans:

Begin by mincing your purple onion and chipotle peppers together. Next, add your oil of choice to a skillet and add your chipotle onion mix. Allow that to cook for 5-7 minutes, then top with your canned black beans (liquid and all). Next, add your water, salt, cumin, cayenne pepper, and a pinch of pepper. Mix and allow to stew for 10 minutes. Next, break it down with a fork and set aside for serving.

Pico De Gallo:

Begin by deseeding your Roma tomatoes, then dicing them along with your red onion and cilantro. Combine all three, top with lime juice and salt to taste, and serve.

Assembly:

Once all components are prepared, arrange the tortilla chips on a sheet pan. Layer with the tofu "meat" crumble, chipotle beans, and then bake briefly to warm everything through if desired. Top generously with pico de gallo, premade guacamole, vegan sour cream, and fresh lime wedges before serving.