6 Gluten free corn tortillas (the small soft taco sized ones)
Extra virgin olive oil or flax oil
Daiya vegan cheddar shreds
Half of a small tomato ( I prefer roma tomatoes for guacamole)
1 Small clove of garlic finely chopped
A pinch of paprika (or chilli powder if you like it spicy)
Sea salt and pepper to taste
Preheat the oven to 375 degrees F. Lightly rub both sides of the tortillas with a small amount of oil and then lightly sprinkle them with cajun seasoning. Place them on a baking sheet and put them in the oven. Once they are visibly getting crispy and a bit browned, approximately 6-8 minutes, flip them over to crisp the other side, approximately 2-4 minutes. While the tortillas are in the oven, scrape the avocado out of its peel and into a bowl. Mush it with a fork to the consistency you desire. Dice up half of a small roma tomato and a small clove of garlic and mix in with the avocado. Add a pinch of paprika or chilli powder, sea salt, and pepper to taste. Once the tortillas are crispy take them out of the oven. Layer as much daiya cheddar shreds as you desire onto the tortillas and stick them back in the oven until the daiya melts, approximately 4-5 minutes. Take the nachos out of the oven and add a dollop of guacamole on top of each nacho or dip in the guacamole as you go.
Chop up some green onion and red pepper and add it to the nachos when you add the daiya.
Add a dollop of black bean and corn salsa.
Mix some cilantro and squeeze of fresh lemon juice into the guacamole.