Step 1

Drain the soaked almonds. Place in a food processor with the lemon juice, salt, nutritional yeast, and water. Process until light and fluffy, stopping to scrape down the sides as needed. Maintain some of the texture of the almonds; this is different from other cheeses in that we're not looking for it to become completely smooth.

Step 2

Add the agar powder to the processor and pulse several times to incorporate. Transfer the mixture to a small sauce pan. Cook over medium heat for a few minutes, whisking constantly. When you see some bubbling and know the mixture has reached boiling temperature, transfer to a small ramekin or bowl.

Step 3

Refrigerate the cheese until ready to use. It will be set in about 30 minutes but can also be made in advance. Once cool, cover and keep refrigerated.

Step 4

Preheat a large skillet or sauté pan over medium heat. Dry saute the onion until translucent, about 5 minutes. Add the garlic and cook for about 30 seconds, stirring frequently. Add the beans and salt and stir to incorporate.

Step 5

Slide the bean mixture to one side of the pan. Add the oil to the open area of the pan, and add the chipotle, smoked paprika, and cumin to the oil. Quickly stir to blend the spices together, and then incorporate into the bean mixture. *If NOT using oil, add the spices directly to the beans.

Step 6

Cook for about 2 minutes until the beans are hot. Season with black pepper, and add a squeeze of lime to the pan if desired. Remove from heat.

Step 7

Warm the tortillas. Fill with the bean mixture, and crumble the vegan cheese on top. Add the other toppings and serve warm.