Taco Salad

Ingredients:
Ranch dressing (vegan)
Shredded “cheese” (vegan)
Queso (vegan)
Pecans
Pinto beans
Gluten-free/Vegan nacho chips
Red bell pepper
Romaine lettuce
Red cabbage
Avocado
Diced pickled jalapenos
Chipotle Lime Dang Sauce
Tomatoes (optional)
Onions (optional)
Instructions:
In a large mixing bowl, combine romaine lettuce, thinly sliced red cabbage, diced red bell pepper, diced avocado, and diced pickled jalapenos.
In a separate bowl, mix together pecans and pinto beans to create the vegan “meat” mixture.
If desired, chop tomatoes and onions and add them to the salad mixture.
Drizzle ranch dressing over the salad and toss to coat evenly.
Crush gluten-free/Vegan nacho chips and sprinkle them over the salad for added crunch.
Top the salad with shredded “cheese” and vegan queso.
Finish by drizzling Chipotle Lime Dang Sauce over the salad for extra flavor.