These vegan avocado and sweet potato quesadillas (or soft tacos) might be made with just 5 ingredients, but they pack a lot of great flavor. The combination of sweet potatoes, avocados, and vegan cheese in soft tacos or quesadillas is quite sensuous. It’s a sweet potato tortilla recipe that’s a fantastic appetizer, snack, side dish, or soup accompaniment.
Whether you make these into soft tacos or crispy quesadillas, serve with plenty of napkins! For a bigger crowd or hungrier eaters, double the recipe — these go down easy.
Vegan quesadillas are basically a Southwestern-style grilled cheese sandwich, often filled with other good things. If you’d like more ideas for making quick, tasty vegan quesadillas.
What to serve with sweet potato quesadillas
- As an appetizer, serve this side-by-side with good-quality tortilla chips — the salsa can be shared between them.
- As a meal, pair these with a bountiful bean salad like Easy Corn and Pinto Bean Salad.
- These quesadillas also pair well with almost any kind of soup or chili, too. Try serving them with Quick Black Bean Soup.
See this great roundup of delectable vegan sweet potato recipes.
Recipe is from 5-Ingredient Vegan by Nava Atlas. Photos by Hannah Kaminsky, BittersweetBlog.com.
Vegan Avocado and Sweet Potato Quesadillas or Soft Tacos
These vegan avocado and sweet potato quesadillas (or soft tacos) might be made with just 5 ingredients, but they pack a lot of great flavor.
- 1 large sweet potato
- 4 soft taco-size (8- to 10-inch) flour tortillas (see note)
- 1 to 1 1/2 cups shredded vegan cheddar or Jack-style cheese
- 1 medium avocado, peeled and thinly sliced
- 1 cup salsa, your favorite variety, or as needed (these are great with salsa verde)
Bake or microwave the sweet potato in its skin until done but still firm. When cool enough to handle, peel cut into 1/4 inch thick slices.
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 turn 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 a little of the 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 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 melted well.
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.
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.
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