I recently started watching The Chef Show on Netflix with Jon Favreu and Chef Roy Choi. I like it. They go to different state and meet with different local chefs to see how some of their most popular dishes are created. On a recent episode, they were in LA and met with Chef Wes Avila of Guerilla Tacos. They made these really yummy looking vegetarian tacos that consisted of charred sweet potato, a spicy almond sauce, and cotija cheese. I was drooling, so I knew I had to recreate a version for myself, but vegan! So behold these delish Charred Sweet Potato Tacos with Chipotle Queso – fully vegan!!

• 1 large sweet potato – scrubbed clean and boiled until fork tender
• ½ large white onion – sliced
• 1 clove garlic – sliced
• 1 jalapeño – thinly sliced
• ½ tsp cumin seeds
• salt
• black pepper
• blue corn tortillas – I used Masienda Bodega Brand
• couple pats vegan butter – I used Miyokos brand
• ½ cup vegan queso – I used Siete brand Spicy Blanco
• 1 chipotle pepper in adobo
• handful of coriander – washed
• 2 tbsp vegan feta crumbled – I used Violife Brand
• coriander leaves – for garnish

1. To make Chipotle Queso – blend together vegan queso, chipotle in adobo pepper, coriander until smooth. Set aside.
2. Once potatoes are boiled to fork tender, remove and allow to cool before handling. Leave the skins on – this provide texture and also a lot of the fiber and nutrients are in the skin! Slice into disks – slightly thinner than ¼ inch disks. Set aside.
3. Heat a large non-stick skillet over medium-high flame. Add about 2 pats of vegan butter, once melted and hot, add in cumin seeds and cook for about 30 seconds until fragrant. Add in onion, garlic, and jalapenos. Sauté until onions begin to sweat and become soft. Push the onion mixture to the sides of the pan to continue cooking. Add another pat of butter into the center of the pan and add in the potato disks – you should hear a nice sizzle. Sprinkle with salt and pepper. Sear and on both sides until nice and charred. Remove and set aside.
4. In the same pan, heat up the tortillas until slightly charred and then place on a serving dish. Spread on a generous amount of chipotle queso, top with onion mixture, then potatoes, violife crumbled feta and garnish with coriander leaves.
5. EAT!!