Vegan and Gluten Free Sweet Potato Mushroom and Avocado Quesadillas • #vegan #glutenfree #quesadillas
Vegan Sweet Potato Mushroom and Avocado Quesadillas
Prep Time
1 hr
Cook Time
20 mins
Total Time
1 hr
A vegan and gluten free quesadilla filled with roasted sweet potato, mushrooms, and avocado.
Course: Main Course
Cuisine: Mexican, vegan, vegetarian
Servings: 4 servings
Author: Becky
  • 4 large corn tortillas or 8 small
  • 1 large sweet potato or 2 small
  • 1/8 teaspoon cumin
  • 1/4 teaspoon onion salt (if you have it on hand)
  • 2 cups of mushrooms (I used oyster and baby bella), sliced
  • 1 teaspoon olive oil
  • 1/4 cup vegetable broth or mushroom broth
  • 2 garlic cloves, minced
  • 1 avocado, diced
  • 1 tablespoon lime juice
  • 1 tablespoon cilantro, finely chopped
  • salt
  1. Preheat oven to 400 degrees.
  2. Prick your sweet potato with a fork, then wrap in foil. Place in hot oven and bake for 1 hour or until soft. Once cooked through, peel the skin off then in a small bowl mash the potato with the cumin and onion salt.
  3. In a medium skillet, heat up the teaspoon of oil. Add the mushrooms and garlic and sauté for 3 minutes. Add in the broth and a pinch of salt and simmer on medium until the liquid is absorbed (5-8 minutes).
  4. Toss the diced avocado with lime juice, cilantro and a pinch of salt.
  5. Taste the avocado, sweet potato, and mushrooms and adjust seasoning as needed.
  6. Heating up a skillet over medium high heat. Add the tortilla then spread out sweet potato on top, add mushrooms and avocado then fold in half (if using a large tortilla) or add an additional tortilla to the top (for smaller tortillas). Flip after a couple of minutes or as the tortilla starts to brown.
  7. Serve hot with additional avocado and salsa.
Recipe Notes

If your more of a traditionalist and want to add some cheese to this, a good cheddar will do the job, though I challenge you to try this one without and see what you think!