Heat the oil: Heat 1 cup of the oil in a large frying pan over medium-high heat. Once oil is hot enough (test with a corner or a tortilla, if it is immediatley covered in bubbles the moment you dip it in the oil, it is ready).

Fry chips: Add the tortilla wedges a few at a time, don't crowd. Let the tortillas cook until golden on one side, flip and continue cooking until they are golden and crisp, about 2 minutes per side.

Cool: Using kitchen tongs, transfer chips to a paper towel-lined baking sheet. Sprinkle with salt. Repeat with remaining tortilla wedges.

Season the veggies: First, heat the oven to 425°F. Combine onions, peppers, poblanos, cauliflower, and zucchini on a baking sheet. Sprinkle with the 3 tablespoons of oil (I use the leftover oil from frying the chips), the garlic, the fajita seasoning, and 1 teaspoon of kosher salt.

Toss: Toss to coat the vegetables in the seasoning until well coated. Spread in an even layer on the pan.

Roast: Transfer to the oven and roast until tender and charred in spots. Leave oven on for the nachos.

Create the first layer: Line a baking sheet with parchment paper. Spread half of the chips on the baking sheet in an even layer. Top with half of the veggies, half of the beans, and half of the cheese.

Create second layer: Repeat by layering the rest of the chips over the cheese, then top with remaining veggies, remaining beans, and remaining cheese.

Bake: Place in oven and bake just until the cheese is melted about 5-10 minutes.

Add garnishes: Top with guacamole, sour cream, green onions, salsa, and lots of California black olives. Dig in!