The Picky Eater

0 Prepare the tofu and black bean “meat” by heating the oil in a large skillet. Sauté the diced onion and garlic for 1-2 minutes.
1 Add the tofu and stir to break it up, continue to cook for a further 2-3 minutes.
2 Add the cherry tomatoes, jalapeños and taco seasoning. Cook on medium heat for 5-6 minutes, stirring to ensure the mixture doesn’t burn.
3 Add the black beans, stir and cook for a further 5 minutes. Remove from heat, adjust seasoning to taste and set aside.
4 Next, prepare the cashew queso by adding all of the queso ingredients into a food processor. 
5 Blend for 3-4 minutes or until smooth. Adjust thickness by adding more hot water if needed, season to taste.
6 Prepare the guacamole by cutting the avocados in half, removing the flesh, dicing and adding to a mixing bowl.
7 Add all remaining guacamole ingredients to the mixing bowl. Using a fork, mash the ingredients together until well combined.
Assembly
8 To make the crunch wrap: Place one large tortilla onto a flat surface or cutting board. In the center of the tortilla, sprinkle 2 tbsps vegan cheese then a scoop of tofu ”meat”. Drizzle with 2-3 tbsp queso. 
9 Top with a layer of tortilla chips, shredded romaine lettuce, diced cherry tomato and red onion.
10 Place a small tortilla on top and fold the edges of the large tortilla to seal.
11 Heat a large skillet over low-medium heat. Place one crunch wrap at a time, seam side down, into a lightly oiled skillet to heat through until edges have sealed and the wrap is lightly golden on each side.
13 Repeat with remaining ingredients and tortilla wraps.
14 Serve with guacamole, hot sauce and a drizzle of cashew queso.