Vegan Taco Salad

Name: Vegan Taco Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 8 oz cremini mushrooms (225 g); 1 cup walnuts (92 g); 1 chipotle chili in adobo (chopped); 2 tbsp tamari (30 ml); 1 tbsp ketchup (15 g); 1 tsp chili powder; 1 tsp garlic powder; 1 tsp cumin; salt and pepper; ¼ cup tahini (75 g); 2 tbsp nutritional yeast; 1 tbsp mayo (15 g); 2 tsp adobo sauce (from can of chipotle in adobo); 2 tsp maple syrup; ½ tsp garlic powder; 1 lime juiced; 4 tbsp water (plus more to adjust consistency); salt; 1 can black beans, drained and rinsed (540 ml ); 1 1/2 cups cooked corn kernels (540 ml); ½ cup cilantro (chopped); 1 tbsp lime zest; 2 tbsp lime juice; ½ tsp cumin; 1 head Romaine lettuce (chopped (8-9 cups, about 270 g)); 1 avocado (sliced); 2 cups cherry tomatoes, halved (280 g ); ½ cup red onion, thinly sliced (55 g ); tortilla chips (for topping)