Avocado and Sweet Potato Quesadillas or Soft Tacos
Combining sweet potatoes, chilies, and cheese in soft tacos or tortillas is downright sensuous. Whether you make these into soft tacos or crispy tortillas, serve with plenty of napkins! Adapted fromThe Vegetarian 5-Ingredient Gourmet.
- 1 medium sweet potato
- 4 soft taco-size (8- to 10-inch) flour tortillas (see note)
- 1 to 1 1/2 cups grated vegan cheddar or nacho-style cheese
- 1 medium avocado, peeled and thinly sliced
- Your favorite tomato or tomatillo salsa, as desired
- Vegan sour cream (homemade or store-bought) for topping, optional
Bake or microwave the sweet potatoes in their skins until done but still firm. When cool enough to handle, peel cut into 1/4- inch thick slices.
You can heat quesadillas or soft tacos on a griddle or large skillet, or in the oven. If you choose the oven, preheat to 400º F.
To make quesadillas, sprinkle 1/4 cup of the cheese over the surface of a tortilla. Arrange sweet potato slices over the cheese in a single layer, followed by a single layer of avocado slices. Spoon some salsa over the avocado — enough to flavor and moisten but not to drench. Sprinkle with another 1/4 cup of cheese, and cover with another tortilla. Repeat the remaining tortillas and filling ingredients.
If you’re baking these, arrange both quesadillas on a parchment-lined baking sheet and bake for 12 to 15 minutes, or until the tortillas becomes lightly golden and crisp on the outside. Otherwise, cook them, one at a time, on a nonstick griddle over medium-high heat. When one side is golden and crisp, carefully flip over and cook the other side until golden.
Either way, cut each quesadilla into 4 equal wedges, allowing 2 wedges per serving, and eat out of hand.
To make soft tacos, sprinkle 1/8 cup cheese over one half of each tortilla. arrange the sweet potato slices over the cheese in a single layer, followed by a layer of avocado, and a dollop of salsa. End with another sprinkling of about 1/8 cup cheese, then fold the tortilla over. Repeat with the remaining 3 tortillas.
If baking in the oven, arrange the soft tacos on a parchment-lined baking sheet. Bake for 5 minutes, or just until the cheese is well melted. If cooking on the stovetop, arrange 2 soft tacos on a griddle or large skillet and heat briefly, just long enough to melt the cheese, about 2 minutes per side. Eat at once with a knife and fork or cut each into 2 wedges and eat out of hand.
Note: Flour tortillas come in a variety of flavors, just like their larger counterparts for making wraps. Look for whole wheat, tomato, or spinach varieties.