Collard Green Burritos

Preheat the oven to 400°F. Cut the sweet potato into wedges. Add to a baking sheet and toss with 1 tbsp vegetable oil, and a pinch of salt and pepper. Roast until the sweet potatoes are browned and crispy in places, about 20 to 25 minutes.

Add the sun dried tomatoes to a small bowl with 1 cup hot tap water. Thinly slice the Roma tomato. Peel the garlic. Prepare the collard greens by cutting away the tough stem.

Add the walnuts to a food processor and pulse until crumbly, about 5 to 8 pulses. Transfer the walnuts to a large bowl. Reserve the soaking liquid, and drain the sun dried tomatoes. Add the rehydrated tomatoes to the food processor along with the garlic, taco seasoning, and as much of the chipotle pepper as you’d like. Blend until smooth and transfer to the bowl with the walnuts and mix well.

Combine the cashew butter, nutritional yeast, ground turmeric, smoked paprika, ¼ tsp salt, and ½ cup cold water in a small saucepan. Place it over medium-high heat and cook, whisking continuously to combine and bring sauce to a simmer. Cook until thickened, about 2 minutes.

Bring a large skillet with 2 to 3 inches of salted water to a boil for the collard greens. Add the whole collard green leaves to the boiling water, and press to submerge. Cook until bright green and pliable, about 1 to 2 minutes. Drain and rinse with cold water.

Halve the avocado, remove the pit, and slice the flesh. Place 1 or 2 collard green leaves down (2 if they’re smaller, allowing them to overlap) on a clean work surface. Add some of the walnut meat, sliced tomato, avocado, and roll tightly. Cut the burritos in half and serve with the sweet potato wedges and queso for dipping.