RECIPE:

4 organic sprouted corn tortillas
5 green lettuce leaves, chopped
1 small sweet potato, diced and steamed
½ cup black beans
⅓ cup red pepper, diced
¼ cup red onion, diced
1 cup cherry tomatoes, halved
½ cup of cilantro, chopped
½ of an avocado, sliced
2 cups veggie ground (   • Best Healthy Vegan Veggie Ground Meat...  )

For the Jalapeño Cheese Sauce:

23 Roasted Jalapeños
1 ½ cups raw cashews (NutFree:    • Vegan NutFree Jalapeno Cheese Sauce ...  )
2 soft Medjool dates
⅓ cup nutritional yeast
½ tsp paprika
⅛ tsp turmeric
¼ tsp cumin
½ tsp garlic granules
½ tsp salt
½ ¾ cup water

Directions

Prepare Tortilla Chips:

Cut tortillas into desired shape. Spread out on a baking sheet. Bake at 350 F for 1012 minutes or until crisp.

Prepare the sauce:

Combine all the sauce ingredients in a highspeed blender and blend until smooth.

Put the salad together:

Begin by adding chopped lettuce to a large plate or platter. Top with tortilla chips. Continue to layer all the other toppings. Finally top with Jalapeño Cheese Sauce. Enjoy!