Step 1

Preheat the oven to 400 degrees.

Step 2

On a baking sheet, lay out the tortillas and rub them with olive oil on both sides. (I learned this from Half Baked Harvest so I cant take credit!)

Step 3

In a medium sized pan on the stove over medium heat, add the butter and plant-based meat, onion and garlic and cook until browned. Add the taco seasoning and a little water if it gets dry at all.

Step 4

To assemble the tacos - Place 2 tablespoons of meat and the shredded cheeses on each tortilla. Bake for 8 minutes.

Step 5

Remove the tacos from the oven and using a wooden spoon fold each tortilla over so they look like a taco. Place back in the oven for another 8 minutes or until crispy and insane!

Step 6

To prepare the "queso bowl" - remove 1/3 of the dough and roll until flat into an oval shape or any shape you choose for your bowl. I was using an oval platter so I made an oval shaped bowl. Lay that dough out onto a baking sheet prepped with parchment paper. Roll the rest of the dough into balls and place around the flat piece to create the sides of the bowl. Brush with butter and sprinkle with sea salt. Bake in the oven for about 25 minutes or until the rolls are browned and the bowl is cooked through.

Step 7

Warm the queso in a small pan or microwave and pour into the bowl that has been placed in the middle of your serving platter. Top with tajin seasoning and scallions.

Step 8

Arrange the tacos around the dip bowl then fill in with the veggies and cherry peppers.

Step 9

Garnish with fresh herbs and scallions, serve with chimichurri, salsa, sour cream, guac, cilantro and any other toppers you like