In a small sauce pan heat shortening on medium heat. Then add onion and jalapenos and cook until soften.
Add garlic, cumin, paprika, garlic powder, diced chipotle peppers and sauce. Cook until fragrant.
Next add sliced potatoes and cashews, cook for about 2 minutes. Then add water and almond milk and cook for 10 minutes, but do not burn.
Remove from heat and place in a food processor or blender. Add pickle juice and hot sauce. Season with salt. Add one tbsp of water at a time until it reaches the right consistency for you. In the original recipe they use a chinois to strain the sauce for a smoother sauce. I didn’t have one and the sauce was still delish.
To make the guacamole start by washing and placing tomatoes and tomatillos on an open flame until blistered and juice seeps out. Peel skin off tomatoes and dice along with tomatillos. Mash avocados using a fork in a small bowl, then add all of the other ingredients. Squeeze lime juice in mixture, and use fork to mix well.
To heat corn, heat olive oil on medium heat in a small skillet, add frozen corn and seasoning. Cook for about 3 minutes.
Remove black beans from can and rinse under warm water. heat for 45 seconds in the microwave.
To serve , place some nacho chips in the middle of the plate, top with black beans, corn, simple supple foods roasted lentils, cheese, repeat with second layer, then third layer, top with quacamole and sprinkle with more lentils.