Quorn loaded nachos

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1. Preheat oven to 200°C/Gas 6
2. Heat the oil in a large pan and sauté the onion for 3-4 minutes until soft. Add the garlic.
3. Stir in the taco spice and cook, stirring for a minute. Pour in the passata and stir in the Quorn pieces. Simmer, covered, for 15 minutes, stirring occasionally, adding the beans for the last 5 minutes. If this mixture becomes too dry add a little water.
4. Meanwhile make the cheese sauce: place all the sauce ingredients into a pan and stir until the cheeses melt and the sauce becomes thick and smooth. Keep warm.
5. To make the guacamole, place the avocados into a large bowl and mash with a fork or potato masher. Add remaining ingredients and mix thoroughly. Season with salt to taste.
6. Divide the nachos between 2 baking trays and heat in the oven for 4-5 minutes until warm.
7. To assemble; place the nachos onto warm serving platters, top with the cheese sauce, spicy Quorn and beans and guacamole.
8. Dollop over spoonful’s of sour cream and finish with freshly chopped spring onions.
9. If preferred, use a pre made nacho cheese style sauce. If taco seasoning isn’t available try using a medium chilli powder instead. Try dollops of spicy salsa instead of soured cream.