Veggie-Loaded Avocado Cilantro Mousse Sheet Pan Nachos

For the Creamy Avocado Cilantro Mousse: Combine 3-4 ripe avocados (pits and peel removed), 1/2 tbsp agave syrup, 1/4 tsp pink sea salt, 1 tbsp white vinegar, and a handful of cilantro in a blender. Blend everything until smooth, then set aside.

For the Nachos: Add tortilla chips, a handful of black beans, corn, and your choice of cheese (such as feta or cotija) to a baking tray. Bake at 350F for about 15 minutes or until golden brown. Once baked, top the nachos with fresh jalapeños, tomatoes, pickled red onions, the prepared avocado mousse, and your preferred sour cream alternative. Enjoy!