Not your usual taco salad

Ingredients

Cheese sauce:
3/4 cup cashews
1/4 cup nutritional yeast
1/3 cup water
1/4 cup fresh salsa
1 clove garlic, minced
2 tsp chili powder
1 tsp ground cumin
1/4 tsp red pepper flakes

Canola oil
1 yellow onion, diced
2 cloves garlic, minced
14 ounce can kidney beans, drained and rinsed
14 ounce can black beans, drained and rinsed
5 ounce can tomato paste
1 & 1/4 cup frozen corn
1 tbsp ground cumin
1 tbsp chili powder
28 ounce can diced tomatoes
Lettuce, spinach, or salad spring mix

Directions

• To make the cheese sauce, combine all ingredients in a blender or food processor and blend until smooth. Set aside for later.
• Add a small amount of canola oil to a large pan. Add onion and garlic and cook on medium heat until onion starts to turn translucent. 
• Add the beans, tomato paste, corn, cumin, and chili powder. Mix well and cook over medium heat for a couple minutes. 
• Add the diced tomatoes and cheese sauce. Cook over low-medium heat until the entire mixture is warmed through (about 10 minutes).
• Serve over greens of your choice.