*I took a bunch of photos of quesadillas and didn’t like one of them, so I decided to make this little graphic of them instead! I think it does them justice.
When people think of quesadillas, they think cheese, or maybe even chicken. Which is totally fair. Rarely do you go to a restaurant that serves something other than a chicken and cheese quesadilla. But today, I bring you a different kind of quesadilla. One that is just as delicious as one loaded with mozzarella, or maybe even better…
You start with roasted sweet potatoes, mashed up with some spices and then a layer of sauteed garlicky onions and mushrooms sandwiched between two crispy tortillas.
It’s a match made in heaven, and I promise these won’t disappoint!
VEGAN ROASTED SWEET POTATO AND MUSHROOM QUESADILLAS
- 2 TB vegan butter
- 1/2 onion, diced
- 2 cloves garlic, minced
- 1/2 tsp cumin + a pinch
- 1/2 tsp paprika
- 2 cups button mushrooms, thinly sliced
- 1 TB grapeseed oil
- 2 medium-sized sweet potatoes, peeled and diced into 1cm cubes
- salt and pepper to taste
- 4 large whole wheat tortillas
- guacamole and salsa for serving
For Homemade Guacamole, mash together:
- 1 avocado
- 2 TB fresh lemon juice
- a clove of minced garlic
- a pinch of salt
Preheat oven to 400 degrees F.
Lay cubed potatoes on a roasting pan and toss with grapeseed oil and a good pinch of salt until potatoes are well coated.
Roast potatoes for 20-30 minutes until softened, stirring halfway through the cooking time.
While the potatoes are in the oven, prepare your onion/mushroom mixture.
In a pan set over medium heat, saute onion and garlic in butter until softened (7-10 minutes). Stir in mushrooms and saute until mushrooms are cooked down and soft (about 7 minutes).
Stir in 1/2 tsp cumin and paprika, and a good pinch of salt.
To get a really smooth mashed potato, place your roasted potatoes in a food processor with a few tablespoons of water and a pinch of cumin and blend until smooth. (You will need to stir the mixture between blending to get everything smooth.) Season with salt and pepper.
Take 2 of your tortillas and divide the sweet potato mash between the two of them, spreading evenly and leaving a 1 inch border between the mash and the edge. Repeat with the mushroom mixture, and place the remaining tortillas on-top.
In a pan set over medium heat, cook quesadillas until golden brown, about 5 minutes on each side. Remove from heat, slice, and serve with salsa and guacamole.