Layered Taco Salad - Christine Avanti

Ingredients

• 4 small corn tortillas
• 4 tbsp olive oil
• 10 ounces plant meat or veggie taco crumbles
• 2 tbsp Christine's Simple Spicy Taco Seasoning (click ingredient for recipe)
• ½ cup tomato sauce
• 15 ounces can black beans (drained)
• 1 cup salsa
• 1 cup vegan cheddar cheese or Colby Jack cheddar cheese
• 1 cup vegan yogurt (cashew or almond)
• 2 cups shredded lettuce
• 1 cup sliced black olives
• 1 cup fresh or thawed frozen corn
• 1 tomato (diced)
• 2 avocados (peeled and diced)
• 2 scallions (thinly sliced)
• 1 tbsp finely chopped fresh cilantro
• 1 tbsp fresh jalapeño chilies (thinly sliced)
• pickled red onions (for garnish) (click ingredient for recipe)
• fresh lime (for garnish)