A healthy twist on your usual nachos!

1 bag tortilla chips
1 package vegan chorizo (browned according to package directions)
1 bag vegan shredded cheese
1 avocado (pitted, peeled, small dice)
1/2 bunch cilantro (picked)
pickled red onions (to taste, recipe below)
1/2 cup sour cream (on the side for non-vegans) or dairy-free sour cream for vegans (to serve)
1 yellow onion (peeled, thinly sliced)
2/3 cup white vinegar
1 tablespoon plus 2 teaspoons sugar
2 teaspoons Kosher salt
1 1/4 cup water

Preheat the oven to 350ºF.
Place the tortilla chips on a baking sheet, sprinkle with chorizo and cheese and place in the oven to bake until the chips are warm and the cheese is melted, about 10-12 minutes.
Remove from the oven and top with avocado, cilantro, pickled onion on top and sour cream on the side.
For the Pickled Onions:
In a small saucepan add the vinegar, sugar, salt and water and bring to boil. Allow the sugar to dissolve. Add the onion, remove from the heat and set aside until cooled. Store for up to 2 weeks.