Start by peeling and chopping a red onion into finely cut cubes, set aside.
Wash red bell pepper and bird’s eye chillies well, cutting bell pepper in half, discarding the seeds and chopping into cubes, and finely chopping the chillies, set aside.
Heat oil in a large frying pan, adding in onion, cooking for 3-5 minutes on a medium heat, or until softened. Add in the bell pepper and chilli, then cook for a further 2-3 minutes.
Add in tomato paste and a splash of water (no more than a tablespoon), with a wooden spoon or spatula, combine the paste with water, pinch of salt, then add in the spices.
Add in vegan mince and stir to combine with the spices, stirring well ensuring it’s well coated. Cook for 5-8 minutes, stirring occasionally to infuse the flavours, once cooked, remove from heat.
Pour out the lightly salted nachos pack into a large serving platter/plate. Scoop on the mince mix on top, then salsa, then guacamole.
Serve your loaded chilli mince nachos whilst the mince is still hot. Share or yam up yourself, enjoy!