Sweet Potato Tortillas With The Best Vegan Mushroom Dip In The World

AUGUST 10, 2020

Tacos Don't Only Work On Tuesdays, Especially Not If They Are Made With Sweet Potatoes! 

Hey my Taco Friend! Have you ever tried Tortillas with Sweet Potato flavor? If not, you should! The mild sweetness of the taco base combined with the satisfying mushroom cream salsa, greens and a crunch topping tastes amazing. And thanks to the abundance of veggies, seeds and nuts, you can enjoy it almost guilt-free! :)

Instead of using the traditional Mexican corn flour for this recipe, I used a mix of oat and wholegrain spelt flour. Therefore, the recipe isn't fully gluten-free, yet fully vegan. The Champignons-Cream Salsa, aka Sunflower-Mushroom Dip, however, is based on fresh mushrooms, sprouted sunflower seeds, extra virgin olive oil and a few teaspoons of cashew butter to make it extra creamy, wholesome and satisfying. 

Hooked? Then, read on. 

Pro Tip:

Add A Slightly Sour Fruit, Such As Currants, Blackberries Or Pomegranate Seeds, To The Dish To Balance The Natural Sweetness Of The Base Recipe!

Explore More Mexican-Inspired Plant-based Recipes

Ready to explore more Mexican-inspired plant-based recipes? Then, take a look at the following recipes I created and which are all full of flavor, wholesome and loaded with plant-nutrients. 

- My Vegan and deliciously health interpretation of the Mexican classic "Pay de Platano"

- Classic Mexican Guacamole

- Authentic Mexican Veggie Tacos with Spirulina 

- Authentic Mexican Corn Tortillas with Currants & Beet Root

Share Your Sweet Potato Taco Love With Me

I hope you enjoyed this deliciously healthy, plant-based Mexican Sweet Potato Taco recipe  as much as I did when I tried it for the first time. Like always, I would love to see your delicious result and repost it on my social channels. So make sure to tag me on Instagram, Pinterest or Facebook. Besides, if you have any feedback for me, questions with regards to the recipe or if you just want to say "hey", comment below or shoot me a personal message through my contact form

xx, Karo

This article contains affiliate links (paid and unpaid). 

Sweet Potato Tortillas With The Best Vegan Mushroom Dip In The World (V, RSF)
8-10 SERVINGS PREP TIME : 40 min COOK/REST TIME : 20 min
Until I've tried this combo, I didn't know mushrooms have such a brilliantly sweet flavor. Combined with loads of veggies, seeds and a sour fruit, such as currants or pomegranate, the dish tastes like a match made in heaven. The sweet flavor of the tortilla and the mushroom dip perfectly harmonizes with the spinach, the avocado and the sour fruits. 
    • -  
      250g Champignons
    • -  
      2 medium red onions
    • -  
      1 garlic clove (minced)
    • -  
      200g sunflower seeds (thoroughly rinsed; ideally soaked for 6-8h)
    • -  
      20g olive oil + add. oil to fry onions and mushroom
    • -  
      50g Cashew Butter (100% Cashews)
    • -  
      50 ml water
    • -  
    • -  
      5g salt & pepper according to taste
    • -  
      150g Oat Flour
    • -  
      250g Wholegrain Spelt Flour
    • -  
      500g Sweet Potato (cooked and mashed into puree)
    • -  
      5g Sea Salt
  1. Sweet Potato Tortilla Preparation: Cook your Sweet Potatoes until they are soft ( aprox. 25-30min).
  2. Wait until they have cooled down a bit, then peel the potatoes and mash them into puree.
  3. Add the remaining ingredients (flour & salt) and knead everything until you end up with a homogenious, soft dough. (I usually knead the dough with my hands).
  4. Separate the dough and form small balls. Depending on the size of the ball, your tortilla thickness will vary.
  5. Then, either use a tortilla press or a rolling pin (+ extra flour) to roll out your flat tortillas.
  6. Take a pan and bake your tortillas over medium-high heat until they are golden-brown (without any oil).
  7. White Mushroom Dip preparation: Wash your mushrooms thoroughly, then cut them into small slices. Then, cut the onions into small pieces.
  8. Heat a frying pan, add the minced garlic and the mushrooms and fry until golden-brown. Then, add the mushrooms and fry them as well.
  9. Once, your mushrooms are ready, let the mix cool for a bit then transfer everything into a food processor. Add the remaining ingredients and mix for 4-5 min or until creamy.

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