Soy Chorizo Salsa Verde Nachos with Lime Cilantro Greek Yogurt Sauce

For the nachos:

Preheat the oven to 400 F while prepping the soy chorizo and the sauce (directions below).

In a large skillet, heat a tablespoon of olive oil over medium heat. Then add the garlic and let it cook for 1 minute. Then add the onions, cumin and the soy chorizo (with the casing removed) and cook on medium temperature, stirring occasionally for about 5-6 minutes. Then add the beans, salsa verde, half of the can of green chilies, lime zest and juice. Cook for another 5 minutes, stirring occasionally. Add the tablespoon of cilantro in at the last minute, and then turn off the heat.

Spread out the chips on two foil or parchment-lined baking sheets and evenly distribute the cheese on top. Bake them in the preheated oven for about 5 minutes, or until cheese is melted, then remove pan from the oven. Immediately transfer the nachos to a big plate or two and then spoon the chorizo mixture over the top. Add extra salsa verde, the rest of the green chilies, big diced chunks of avocado and chopped cilantro, to garnish. Finally, add the Lime Cilantro Greek Yogurt Sauce.

For the Lime Cilantro Greek Yogurt Sauce:
Mix all of the ingredients together in a bowl, cover the bowl and refrigerate until ready to use. The flavors will continue to develop the longer that it sits.