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For the nachos:
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Preheat the oven to 400 F while prepping the soy chorizo and the sauce (directions below).
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In a large skillet, heat a tablespoon of olive oil over medium heat.
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Then add the garlic and let it cook for 1 minute.
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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.
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Then add the beans, salsa verde, half of the can of green chilies, lime zest and juice.
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Cook for another 5 minutes, stirring occasionally.
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Add the tablespoon of cilantro in at the last minute, and then turn off the heat.
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Spread out the chips on two foil or parchment-lined baking sheets and evenly distribute the cheese on top.
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Bake them in the preheated oven for about 5 minutes, or until cheese is melted, then remove pan from the oven.
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Immediately transfer the nachos to a big plate or two and then spoon the chorizo mixture over the top.
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Add extra salsa verde, the rest of the green chilies, big diced chunks of avocado and chopped cilantro, to garnish.
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Finally, add the Lime Cilantro Greek Yogurt Sauce.
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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.
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The flavors will continue to develop the longer that it sits.
