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.