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Avocado and Sweet Potato Quesadillas or Soft Tacos

Vegan Sweet potato and avocado quesadillas

Combining sweet potatoes, avocados, and vegan cheese in soft tacos or quesadillas is downright sensuous. Whether you make these into soft tacos or crispy quesadillas, serve with plenty of napkins! For a bigger crowd or hungrier eaters, double the recipes, as these go down easy! Photos by Hannah Kaminsky.

Serves: 4 

  • 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 Jack-style cheese
  • 1 medium avocado, peeled and thinly sliced
  • Your favorite tomato-based or tomatillo salsa, medium or hot, as desired
  • Vegan Sour Cream or Cashew Cream (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 prepare 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 with the remaining tortillas and filling ingredients.

To bake, arrange the 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.

To prepare on the stovetop, heat the quesadillas one at a time on a nonstick griddle over medium-high heat. When the first side is golden and crisp, carefully flip over and cook the other until golden.

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, then arrange the sweet potato slices over it 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.

To bake, arrange the soft tacos on a parchment-lined baking sheet. Bake for 5 minutes, or just until the cheese is well melted.

To prepare 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.

Variation: To give these a bit more bite, add slivers of fresh hot chili pepper (jalapeño or serrano) or a drizzle of sriracha sauce to the filling.

Vegan Sweet potato and avocado quesadillas recipe


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  • Reply
    July 8, 2015 at 11:03 am

    Do you think omitting the vegan cheese would change or affect the taste? This recipe just screams at me!

    • Reply
      July 8, 2015 at 1:50 pm

      They definitely won’t be as gooey and yummy, and the vegan cheese helps stick them together. But if you really don’t want to use it, maybe try spreading refried beans on the tortillas before filling them; that will also help them stick together. Enjoy!

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