Vegan Sweet Potato Mushroom and Avocado Quesadillas
A vegan and gluten free quesadilla filled with roasted sweet potato, mushrooms, and avocado.
Ingredients
- 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
Instructions
- Preheat oven to 400 degrees.
- 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.
- 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).
- Toss the diced avocado with lime juice, cilantro and a pinch of salt.
- Taste the avocado, sweet potato, and mushrooms and adjust seasoning as needed.
- 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.
- Serve hot with additional avocado and salsa.
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!