Mexican Faux Vegan Chicken strips

Mexican  Faux Vegan Chicken strips
1 package Beyond Meat Chicken strips ( found frozen)
1 14-ounce can fire-roasted diced tomatoes
1 - 3 ounce can diced green chiles
1 14-ounce can black beans, drained and rinsed
1½ teaspoons chili powder
¼ teaspoon ground coriander
½ teaspoons ground cumin
½ teaspoon salt
1 cup shredded vegan cheese

In a bowl combine, tomatoes, chiles, black beans, chili powder, oregano, coriander, cumin and salt.
Preheat EOS to 450 degrees.  Place better than meat strips into preheated skillet and saute for 8 min, turn over sear 2 mins .
Spread the mixture on the top of faux meat.  Sprinkle with cheese. Cover with lid and  cooked through and cheese is melted, about additional 8 mins.
Serve with RICE 

Cashew Nut Tahini Queso

Cashew Nut Tahini Queso
1 1/2 cups raw unsalted cashews
3 tablespoons nutritional yeast
1/4 cup fresh lemon juice
1 (15 ounce) can Great Northern beans OR pinto beans (rinsed and drained)
2 teaspoons jalapeño hot sauce
1 tablespoon tahini (optional)
1 teaspoon turmeric
1 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon spanish paprika
1/4 teaspoon salt
1 cup hot water
Add cashews to a food processor and process on high for 2-3 minutes, stopping to scrape the sides as necessary. The cashews will start to resemble a butter-like consistency.
Add the nutritional yeast, lemon juice and beans and blend again until smooth.
Add hot sauce, tahini, all spices and hot water and blend until smooth. *Add more hot water for a thinner consistency. This recipe makes about 2 cups queso.

Tex-Mex Salad with Cilantro Dressing

Tex-Mex Salad  with Cilantro Dressing
5 cups chopped cabbage cone #4 or romaine lettuce
½ red onion cone#2
1 jicima cone #2
1/2 cup tomatoes, chopped
1/2 cup frozen corn thawed, drained
1/2 cup canned black beans, drained and rinsed
fresh cilantro chopped
1 avocado, diced
1/4 cup tortilla strips, for garnish  
For the cilantro lime dressing
1 cup loosely packed cilantro, stems removed
1/2 cup veganise or  few cashew nuts- if using cashews use 1/3 cup cashew to ½ cup water
2 cloves garlic
Juice of 1 lime  and zest
Pinch of salt
1/4 cup olive oil or key lime oil
1/4 cup apple cider vinegar

To make the dressing, combine cilantro, nuts, garlic, lime juice and salt in the bowl of a food processor or vitamix. With the motor running, add olive oil and apple cider vinegar in a slow stream until emulsified; set aside.
To assemble the salad, place  cabbage in a large bowl; top with tomatoes, corn, black beans and cilantro. Pour the dressing on top of the salad and gently toss to combine. Stir in avocado.