In a medium-sized saucepan, combine nutritional yeast flakes, all purpose flour, paprika, cumin, chili powder, garlic powder, and salt. Add water and whisk constantly (a fork also works for this) over a medium heat until the sauce becomes thick like a gravy. Set aside.

Cut tortillas into triangles using kitchen shears. Set aside.

In a medium-sized non-stick skillet, cover the bottom of the pan with organic canola oil (about ¼ inch in depth), and bring to a medium-hot heat. Once the oil quickly bubbles around the tortillas when they are dipped into the pan, the oil is ready. In small batches, being careful not to overcrowd, fry the tortilla triangles. Fry for a few minutes, until browned, and then flip to fry for a few more minutes.

Once the triangles have browned, move them to a towel-covered plate to drain. Continue frying the remaining tortilla triangles in batches until completed.

Once the tortilla chips have drained, move them to a serving platter. Top them with Vegan Nacho Cheese Sauce, Spicy Black Beans, your preferred toppings, and serve.