Crispy Vegan 7 Layer Dip Tacos

1 Make the chipotle ranch, once you have soaked your cashews, drain them and then add them to a blender. 
2 Then add the non-dairy milk, green onions, dill, parsley, chipotles, adobo sauce, cumin, salt and lime juice. Blend on high until completely smooth. It may take a few minutes depending on your blender.
3 Put the chipotle ranch in the fridge while you make the tacos.
4 Now, start the tacos. Add the drained black beans, vegan cream cheese and taco seasoning to a food processor. Pulse until the mixture is pretty smooth, but still has a bit of texture. 
5 Then, take a tortilla, spread about 1 tablespoon or so of the black bean mixture on half of the tortilla. Then spread about 1 teaspoon of guacamole, 1 teaspoon of salsa, a few black olives, 1 teaspoon of vegan cheese, and 1 tablespoon of lettuce on top of that.
6 Fold the taco in half and press down gently. Repeat with all the tortillas. You should get 8-10 tacos, depending on the size of your tortillas. 
7 Now, heat the olive oil on medium high in a large non-stick skillet. Add 2-3 tacos at a time to the pan. Brown on each side for 2-4 minutes or until very brown and crispy. Repeat with all the tacos.
8 Once the tacos are done, serve immediately with the chipotle ranch!