• 1 can (14 ounces) garbanzo beans, drained and rinsed
• 1 package (1 ounce) taco seasoning
• 1 cup fresh riced cauliflower
• 1 tablespoon extra-virgin olive oil
• ½ (12-ounce) bag white corn tortilla chips
• 2 cups shredded Yancey’s Fancy® Jalapeño & Cayenne Cheddar Cheese
• 1 avocado, peeled, pitted and chopped
• 1 cup halved cherry tomatoes
• ½ cup sour cream
• 2 tablespoons chopped fresh cilantro

1. Preheat oven to 400°. Line rimmed baking pan with aluminum foil. In large bowl, stir beans, seasoning, cauliflower and oil. Makes 2½ cups.
2. Spread tortilla chips on prepared pan; layer with 1 cup cheese, bean mixture and remaining 1 cup cheese. Bake 10 minutes or until cheese is bubbly and golden brown. 
3. Serve nachos topped with avocado, tomatoes, sour cream and cilantro. Makes about 8 cups. 

Approximate nutritional values per serving (2 cups): 472 Calories, 29g Fat (11g Saturated), 47mg Cholesterol, 644mg Sodium, 40g Carbohydrates, 7g Fiber, 4g Sugars, 15g Protein