Sauté 1 onion and lots of garlic in olive oil. Add ingredients that are available (feel free to use what you have), such as corn, bell pepper, beans, and black olives.
Add a pinch of salt and pepper to taste. You can also add a spoon or two of tomato sauce; pizza sauce works even better. Parsley or cilantro make everything tastier, so add some aromatic herbs.
Mix well and let the water evaporate; it should be a bit on the dry side. Otherwise, your nachos will be soggy, and that's not fun! Reserve this.
Choose some Tortilla chips that you enjoy (remember, it works better with thick tortilla chips, so they don't break when you lift them) and place them overlapping in an oven-safe tray or plate. Bake it for a few minutes at 180°C/350°F. Be careful to ensure the tortilla chips do not burn; they just need to be warm and extra crunchy.
Take out of the oven, place chunks of the sautéed vegetables on top plus vegan “queso”.
I serve it with guacamole and sprinkle more toppings like bell peppers and/or jalapeños. At the end, I add parsley 🌿 or chopped cilantro.
Eat as soon as possible, they will not stay crunchy forever.