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Preheat oven to 475°F and line a sheet pan with parchment paper.
Spread a layer of tortilla chips on the sheet pan. Sprinkle the layer with a combination of Daiya Pepperjack and Cheddar Style Shreds. Evenly spread beans, corn, jalapenos and Gardein Chick'n over the chips.
Add another layer of chips and top with the remaining Daiya shreds, beans, corn, jalapenos and chick'n.
Bake nachos for 15-20 minutes, rotating the pan halfway through.
Remove from the oven, and let set for a few minutes before serving. Serve with guacamole, your choice of dairy-free sour cream, salsa and hot sauce.
A tasty, plant-based take on a Cinco de Mayo favorite!
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