INGREDIENTS
1
Chops chopped romaine lettuce
2
Avocados
2 cups
Black beans, cooked
4 cups
Cauliflower
1 cup
Cilantro, leaves
1 cup
Cucumber
1 clove
Garlic
1
Lime, wedges
1
Poblano pepper
1 14.5 ounce can
Tomatoes, fire-roasted
1
White or yellow onion, chopped (about 1 1/2 cups), large
1/2 cup
Cashew cream
1/2 cup
Cashew queso sauce
1 tbsp
Lime juice
1
Cayenne pepper
1 tsp
Chili powder
1/4 tsp
Paprika, smoked
3/4 tsp
Salt
2 tbsp
Olive oil
1 1/2 tsp
Cumin, ground
8
6-inch corn or wheat tortillas