A few months ago I saw a recipe on the Lunchbox Bunch for an Avodilla. Essentially, it was an avocado quesadilla, minus the cheese. I don’t even like avocados, but Kathy’s pictures were so drool worthy I had to check it out. I had some leftover roasted sweet potatoes in my fridge and a few tortillas so I decided to experiment for lunch. Ohmygoodness, this is amazing! Mashed sweet potatoes folded into a tortilla, cooked in a little bit of coconut oil, and drizzled with maple syrup until caramelized and crispy. Yum!
I usually make a big batch of roasted sweet potatoes every other week—David and I both love them (Irving does not). I always make enough to last for several meals—I use them for my lunches, and give them to David as a healthy side. Just simple, drizzled with olive or coconut oil, and salt and pepper, roasted at 400 degrees for about 40 minutes.
Depending on what other leftovers I have in the fridge I add them in too—today I made one with some black beans and mango. A few weeks ago I put in a scoop of walnut taco filling. I’ve even tried it with coconut bacon—yes, coconut bacon—make this too! Play around with what you have in your fridge—if you have a sweet tooth like me, the sweet potatoes are the way to go. If you are an avocado fan, definitely try Kathy’s original recipe!
Sweet Potato ‘Dilla, adapted from Kathy Patalsky, serves 1 hungry person
1 large tortilla—I use a local brand called Cabo Loco
roasted sweet potatoes, about 1 cup
1 t coconut oil
1 T maple syrup
Put coconut oil in a large skillet and melt over medium heat. Add tortilla and toast each side for about 15 seconds. Once on second side, add sweet potatoes and mash them up a bit with a fork. Add any other fillings and fold tortilla to close, pressing down on top a bit. Once the bottom is toasted, about 2-3 minutes, carefully flip over. Drizzle the maple syrup over the top and let it drip down the edges. Allow the bottom to crisp up, but don’t let it burn! Remove from heat and transfer to a cutting board. Cut into wedges and serve!