Cook black bean mixture

1. Rehydrate TVP by combining it with the hot water in a bowl. Let sit for 5-10 minutes then drain off excess water.
2. Meanwhile, mince garlic and finely dice onion.
3. Heat up 1 tsp oil in a large nonstick skillet over medium heat. Add garlic and onion and sauté until fragrant.
4. Add drained TVP, tinned tomatoes, black beans, and all the spices. Stir and let simmer for 5 minutes or until the mixture thickens to a thick meat sauce consistency.

Make sour cream

1. Add all ingredients to a food processor and process until smooth and creamy. Pause to scrape down the sides if needed.
2. Taste and adjust seasoning if needed. If it’s too thick, you can add a splash of water and process again until you reach the consistency you like.

Make guacamole

1. Scoop avocado flesh out and add to a mixing bowl.
2. Add the rest of the ingredients and mix with a fork, mashing the avocado while you’re at it, until creamy but still slightly chunky. Taste and adjust seasoning if needed.

Assemble

1. Spread tortilla chips across a large tray.
2. Top with black bean mixture, sour cream, guacamole, diced bell pepper, fresh cilantro and jalapeños. Serve immediately. Enjoy!