Directions:

COOK THE IMPOSSIBLE BURGER:
Heat the saute pan over medium high heat and add the vegetable oil. When it starts to smoke, add in the Impossible Burger, breaking into pieces. Allow to sear for two minutes without stirring. Flip with a metal spatula and cook for another 2 minutes (you may need to reduce the heat to medium to prevent scorching), and stir with the metal spatula. Season with salt (about 2 teaspoons), pepper, and the chili powder. Cook for another minute or until cooked through. Set aside at room temperature.

PREPARE THE SALAD TOPPINGS:
Cut the cherry tomatoes into halves, thinly slice 4 scallions, chop the cilantro leaves, and shred the head of romaine lettuce. Set aside. Place the chiles and the black beans into a strainer and rinse and drain well. Peel and finely dice the red onion and then place into a large mixing bowl with a pinch of salt. In a small mixing bowl, whisk together the red wine vinegar and the extra virgin olive oil. Add half of the vinegar and oil mixture to the red onion, and combine with the black beans and chiles. Reserve the remaining vinegar and oil.

ASSEMBLE THE SALADS:
Dice the avocados and season lightly with salt. In a large mixing bowl, combine the cherry tomatoes, shredded Romaine, cilantro leaves, and sliced scallions. Add the remaining vinegar and oil and the bean mixture. Toss all of these well and season with salt and pepper. Serve on a platter or in individual bowls and top with Impossible Burger, diced avocado, tortilla chips or broken up taco shells, sliced olives, and sour cream and grated cheese if desired.

SERVE, SHARE, AND ENJOY:
Serve immediately. Makes four taco salads.