Cut your tortillas up however you like, I suggest a mixture of smaller and big pieces. Then spread out on a baking tray and bake for 15-20 minutes in an oven on the highest temp. I don't preheat the oven, but keep an eye on them in case they start to burn.Take them out when they're golden brown.
Whilst they cook, dice up your chillies, garlic and brown onion. Add to a pan and cook on a low medium heat for around 5 minutes.
Boil a litre of water in your kettle and then add to a pot (boiling in a kettle saves A LOT of time). Put the pot onto the highest heat and let it finish boiling. Cube your potatoes into equal pieces (it doesn't matter too much if they're not identical), and then add to the water when it's boiled. Turn the heat down until the water is simmering and cook for 10-15 minutes.
When the tortillas are done in the oven, take them out and lightly coat them with olive oil, salt, pepper and paprika. Then add to a frying pan and cook on the lowest heat for a few minutes. This is just to help the spices stick to the tortillas.
When your potatoes are done, drain the water away. You can make the queso/nacho cheese in the pot you cooked them in. I just used a separate jug as it's easier to show you. Add in the white miso, cumin, smoked paprika, cayenne pepper, dijon mustard, vegan milk, nutritional yeast and chillies garlic and onion. Blend the mixture until smooth. Then add the diced tomatoes and cilantro.
Slice your red onions into strips and dice up your olives and avocado.
Assembling Time! I liked to build two layers, but at this point, you do you boo. I take out half the tortillas from the pan I fryed them in, and put them to the side. Then I drizzle the cheese sauce and dollops of chilli on top of the chips (the ones in the pan, just to clarify lol). Sprinkle on your toppings, and then do the process again.
You can add any other topping you want. I forgot to add salsa/ sour cream so I'd recommend that.
An easy way to make vegan sour cream is to just get some vegan yogurt and add salt and lemon juice.