1 small Purple Sweet Potato peeled and diced
1/4 Large Hannah Sweet Potato peeled and diced
White Mushrooms diced
1 large Shallot diced
1 clove garlic
Fresh Thyme
Salt
Avocado Salsa
1 Avocado diced
Red or Yellow Pepper diced
Fresh Lime
Cilantro
6 Small Organic Corn Tortillas
Daiya Cheddar Shreds
Add the Mushrooms, Sweet Potato to a large greased cast iron skillet, sauté for a few minutes, add the shallot, garlic. Sauté until lightly browned, splash water while cooking.
On skillet cook tortillas one side until lightly browned, flip and add the vegan cheese and cover. Add the warm veggies, and garnish with Avocado Salsa. SO GOOD.
I’ve been a fan of Chef Adam Kenworthy for years, his beyond creative sexy videos of food and his sports are mind-blowing. I finally delved into his beauty of food, and it was mind-blowing delicious. You’re going to LOVE this. Follow his Instagram at Adam Kenworthy and his website Chef AK https://www.chefak.com for bookings. Thank you Chef Kenworthy for the inspiration.
Note: Chef AK used yellow bell pepper and no cilantro, I forgot his garnish of micro-greens! He also used a different sweet potato, but these are my favorites. I showed mine open for the color. But you can fold and cut.
