Cook Time: 25 mins
Serving Size: 2-4
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)
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)
Vegan sour cream.
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.
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 mins
Add what your heart desires
tortilla chips, cheese, lettuce, black beans, mushrooms, cheese diced tomatoes, sliced avocado, jalapeños, green salsa, sour cream.
Get into it!
Healthy and delicious