Servings: 2-4 
Time: 35 mins
Ingredients:
- 2 bags of Cheddar Jack vegan cheese (7 oz bags)
- 1/2 cup of minced banana peppers
- 1/2 cup of diced red peppers
- 1 cup of almond milk
- Umami sliced Mushrooms (6 ounces)
- Pickled Jalapeños
- 1 can of black beans (17 ounces)
- 1 large avocado
- 1 stalk of green lettuce
- 1/2 large tomato
- 8 oz of crab meat (pescatarian option)
- Green salsa
- Vegan sour cream.
Veggie Instructions:
- Dice 1/2 large tomato
- Chop and clean stalk of lettuce
- Sauté mushrooms: place in pot with 1/3 olive oil, everything bagel seasoning, and sea salt on medium heat. Allow mushrooms to sauté until soft.
- Rinse, drain, cook black beans. Mash bean with a fork after they are complete. They will look like refried beans.
Queso “Cheeze” Instructions:
- Place 1 cup of almond milk into deep skillet on low heat.
- When milk is warm add in bags of vegan cheddar jack cheese
- Stir until cheese is melted completely
- Add in crab meat (pescatarian option)
- Season with sea salt, onion powder, slap yo mama, cayenne pepper, and garlic powder (Season until your heart tells you to stop!)
- Remove skillet from heat
- Add in minced peppers and minced banana peppers
- Fold peppers into cheeze evenly
- Place cheese back on heat on low for 3 min
Add what your heart desires tortilla chips, cheese, lettuce, black beans, mushrooms, diced tomatoes, sliced avocado, jalapeños, green salsa and sour cream.
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