To make the cheese sauce, place the potato, carrots and cauliflower in a large saucepan and cover with cold water. Put the pan on medium heat and cook for 15 minutes or until a knife slices easily through the carrot.
While the vegetables are cooking, heat a small amount of oil in a small saucepan and sauté the garlic for the warm salsa. Add the spices and cook for 30 seconds before adding the tomatoes, corn and black beans.
Add the stock to the salsa pot and season with a small pinch of salt. On low heat allow the tomatoes to cook down for twenty minutes.
When the salsa has cooked down, add the finely chopped spinach and coriander. Taste and season before setting aside.
Drain the cheese sauce vegetables and place them in a blender with the other ingredients. Blend until smooth and silky, adding a small amount of water if needed. Taste and season.
To make the potato chips, put the potato wedges in a large pot and cover with cold water. Bring to the boil and cook for 15 minutes.
Pre-heat the oven to 220 degrees C
Drain the potato wedges and lay them on a roasting tray lined with baking paper. Sprinkle with olive oil and a pinch of sea salt and dried oregano (optional)
Roast the potatoes for 20 minutes or until crispy.
To make the guacamole, quickly blanch the peas in boiling water before rinsing them under cold water.
Add the peas, avocado, lime juice and coriander to a blender or food processor and blend until smooth. Add a little water if needed.
To assemble the nachos, arrange the roasted potato wedges in a bowl or on a plate. Spoon a good amount of warm salsa in the middle followed by dollops of the "cheese" sauce (I put my cheese sauce in a sauce dispenser to make life easier). Serve with a spoon of guacamole and a squeeze of lime juice. Add sliced chillies if desired.