1. COOK THE IMPOSSIBLE™
   Slice red onion and garlic. In a bowl, combine Impossible™ Burger and spices. In a skillet set over medium heat, heat oil and sauté Impossible™ Burger, stirring until cooked through. Add salt and pepper to taste. Remove skillet from heat and set aside.
2. MAKE CREAMY CHILI LIME DRESSING
   Place half of cilantro, avocado, jalapeño pepper, lime juice and agave syrup in a food processor or blender and blend until smooth. Slowly add oil and pulse until mixture is smooth. Add salt and pepper to taste. Set aside.
3. ASSEMBLE SALAD
   Shred romaine lettuce and cut cherry tomatoes in half. In a large bowl, combine with black beans and Impossible™ Burger mixture. Add creamy chili lime dressing. Divide into 4 bowls and top with remaining cilantro, tortillas, sour cream and shredded cheddar cheese.
4. SERVE, SHARE, AND ENJOY!

Chef’s secret
*Make it 100% plant-based with vegan cheese and sour cream.