Nacho Taco Salad

I've been cooking a lot, either from recipes or making things up, but haven't had time to blog.  I wanted to make this nacho taco salad for a long time.  It's from page 94 of Robin Robertson's Vegan on the Cheap.

You cook a can of black beans and a can of pinto beans (rinsed & drained) with salsa and extra chili powder.  Cook on medium for about 8 minutes.

Make some "Cheezee Sauce" (page 36 of Vegan on the Cheap) which has nutritional yeast, cornstarch, vinegar, lemon juice, mustard, etc.  I think the mustard wasn't necessary.  There are other recipes for "cheese sauce" I think I'll try later.  Some use cashews or silken tofu.

Layer tortilla chips (or rice), bean mixture, cheezee sauce, shredded lettuce, chopped tomato, and other toppings as desired.  We used red onion, cilantro, avocado, and canned Rotel tomatoes.  Lime wedges on the side are a good Mexican touch.

This would also be good just using canned refried beans, Rotel tomatoes, store-bought guacamole.