1/2 4 oz (113 mL) can diced green chilies, drained (optional)
1 cup (250 mL) dairy-free store-bought guacamole
1 cup (250 mL) cooked, shredded rotisserie chicken or Crockpot Shredded Chicken
1 cup (250 mL) salsa or pico de gallo
1 cup (250 mL) chopped iceberg lettuce
1/2 cup (120 mL) sliced black olives, drained
In a medium bowl, stir beans and taco seasoning to combine.
Place 3/4 cup milk beverage, carrots, nutritional yeast, starch, oil, lemon juice, 1 teaspoon salt, onion powder and paprika in a blender. Puree until smooth, about 1 minute.
Pour liquid through a fine mesh sieve into a medium pan over medium heat. Bring to a bubble, while whisking. Continue to cook and whisk 2 minutes, or until thickened. Whisk in additional milk beverage, as needed, to thin. Add salt, to taste, and optionally stir in green chilies for a spicy queso “cheese”.
Evenly spread beans in a flat-bottomed serving dish with high sides (at least 3 inches high if using an 8-inch dish). Evenly spread on guacamole layer. Whisk “cheese” sauce to smooth and evenly spread over guacamole. Sprinkle with shredded chicken, lightly pressing in to even out. Top the chicken with salsa or pico de gallo, sprinkle on lettuce and then olives. Serve with tortilla chips.