Baked Tortillas

• 2 Tbsp lime juice (optional)
• 1 tsp chili powder (optional)
• Sea salt to taste (optional)
• 12 (6-inch) corn tortillas, cut into 8 wedges

BBQ Jackfruit

• 2 (20-ounce) cans young green jackfruit in water, drained
• 1 small onion, diced
• 1 poblano pepper, seeded and diced
• 1 cup oil-free barbecue sauce

Vegan Nacho Sauce

• ½ cup raw cashews or raw sunflower seeds
• 1½ cups water
• 2 tsp lemon juice
• 2 garlic cloves, peeled
• 2 Tbsp nutritional yeast flakes
• 1½ tsp cornstarch
• 1 tsp smoked paprika
• 1 tsp onion powder
• ½ tsp sea salt, or to taste
• ½ tsp ground cumin
• ¼ tsp chipotle chile powder, or more to taste
• 1 (4-ounce) can chopped green chiles, drained

Toppings (optional)

• 1–2 jalapeño peppers, thinly sliced, seeds and ribs removed if desired
• 1 avocado, pitted, peeled, and diced
• 1 red onion, finely diced
• ½ cup chopped fresh cilantro
• 1 cup salsa
• 2–3 limes, sliced