Sweet Potato and Mushroom Quesadillas

This twist on the Mexican favorite is super tasty and way healthier than a normal quesadilla. The gluten-free wraps are filled with perfectly spiced sweet potato and stuffed with mushrooms and scallions before being lightly fried to crisp up the outside.

SWEET POTATO AND MUSHROOM QUESADILLAS [VEGAN, GLUTEN-FREE]

INGREDIENTS

FOR THE QUESADILLAS:

• 4 gluten-free wraps
•  1 1/2 cups sweet potatoes, mashed
• 4 little mushrooms
• 1/2 teaspoon chili powder
• A pinch of black pepper
• 1/4 teaspoon onion powder
• 3-4 stems of scallions or table onions

FOR THE DIP:

• 1 ripe mashed avocado
• 1 teaspoon lime juice
• 1/4 teaspoon onion powder

PREPARATION

1. First start by steaming the sweet potatoes, if you are using frozen just put them in a pot with a tiny splash of water and cover it with a lid and let steam on low heat for 20-30 minutes until you can mash it all up like mashed potatoes. Stir every 5-10 minutes to keep from sticking too much to the bottom of the pan. If you are using fresh potatoes then you need to peel and chop the sweet potatoes into small cubes before steaming them.
2. While they are cooking, get the rest of the ingredients ready.
3. Chop the mushrooms and scallions.
4. Make the dip by mixing all three ingredients in a small bowl.
5. Once the potatoes are done, soft, and mashed, put them in a bowl and add in the chili powder and onion powder and mix them really well.
6. Lay out 1 wrap and spread the sweet potato mixture evenly leaving about 1 inch from each edge.
7. Sprinkle some mushrooms and scallions on top and then spread a tiny layer of sweet potato on the other wrap and lay them flat together.
8. Repeat this for the other 2 wraps.
9. Place 1 quesadilla in a non-stick skillet at a time and gently brown the outside, flip it, and do the other side.
10. Remove it and slice it into 4 or 8 triangles using a pizza cutter.
11. Repeat this with the other quesadilla.

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