Add 1 tablespoon of oil to a large griddle or cast iron pan over high heat. Once the oil is hot, add the OZO Plant-Based Mexican Seasoned Ground and cook for 6-8 minutes or until the meat is browned on all sides and starting to crumble. Move to the side of the griddle to keep warm.
Reduce heat to medium/medium-high and add a bit more oil to the griddle. Place the tortillas on the griddle and top with a generous amount of cheese. On half of the tortillas, add some of the cooked OZO Plant-Based Mexican Seasoned Ground, onion, cilantro, red sauce, and guacamole.
Place the other tortilla, cheese side down, on top of the fillings.
Guacamole:
Add the avocados, serrano peppers, cilantro, garlic, salt, and a bit of water to a blender.
Blend until smooth, adding water as needed to thin it down.
Transfer to a bowl and set aside.
Salsa Roja:
Add the chilies, tomatillos, vegetable stock, stewed tomato and ½ cup of its stewing liquid, garlic, and a bit of salt in a blender.
Blend until everything is well incorporated, adding salt to taste.