Add chopped onion to a bowl.

Then add chopped tomatoes to the bowl.

Now add the boiled corn and minced jalapeno. You can also add chopped bell peppers at this point.

Add paprika, salt, and pepper.

Then add the chopped cilantro and lemon juice.

Mix it all. Taste and adjust the seasonings as required. Pico de gallo salsa is ready.

Heat oil in a pan. Fry ginger paste, and garlic paste till the raw smell goes away. This could take 1-2 minutes.

Add the chopped onions. Saute till they turn translucent. This could take 2-3 minutes.

Then add the Mexican seasoning, paprika, cumin powder, and coriander powder. Add a tablespoon of water to prevent the spices from burning. Mix and cook for 30 seconds.

Add the tomato puree, salt, and sugar. Cook for 2-3 minutes.

Drain and rinse the red kidney beans and then add them to the pan. Add water and cook for 4-5 minutes.

Mash them lightly using the back of the spoon or a potato masher, as it cooks. The refried bean sauce is ready. Take the pan off the flame and bring it to room temperature.

Sprinkle red pepper flakes and mixed herbs on top.

Add a layer of the bean mixture on top.

Then add a layer of Pico de gallo salsa on top. I like to leave no chip un-topped. So layer the nacho toppings generously. Chef tip - Repeat these steps and add another layer of chips, sauce, and salsa if you like.

Sprinkle vegan nachos cheese, the remaining vegan cheese sauce, sliced jalapeno or pickled jalapenos, and cilantro on top. Bake at 350 degrees F for 5 minutes and then broil for 30 seconds or a minute (or till the cheese melts). Alternatively, you can also Air-Fry these Mexican Cheese Nachos at 350 degrees F for 5 minutes. Drizzle fresh lemon juice on top for a burst of citrusy flavor. Serve these loaded nachos straight from the baking tray or sheet pan for a casual, no-fuss presentation.