“Live life with a little spice.” -Unknown
When we pack up to go camping or hit the road with plans to stay in an Airbnb or other rental location, my job is to figure out what our meals will be. If there is an option to cook, I don’t mind and as someone with a delicate digestive system, I try to balance our meals between eating out and cooking our own meals. So, as we plan our summer travels, I am working on creating yummy meals that are easy to take with us on the road.
To start our camping season off right this year, we started off with the yummiest veggie quesadillas ever! I knew this was a great recipe when my meat-and-potatoes-loving husband said that he didn’t even miss the meat. With that kind of review, I knew that I needed to share the recipe here on the blog! *Thanks, Hun!*
1 medium sweet potato, peeled and diced into bite-sized pieces
2 medium carrots, peeled and diced into bite-sized pieces, similar in size to the sweet potato
Half red onion, sliced
1/2 red bell pepper, cut into chunks
1 tablespoon onion powder
1 tablespoon garlic powder
1/2 teaspoon smoked paprika
1/4 teaspoon cayenne pepper
1/2 teaspoon kosher salt
2 teaspoons brown sugar
4 flour tortillas
Preheat oven to 400 degrees and line a large-rimmed cookie sheet with aluminum foil for easy cleanup.
While the oven comes to temp, combine all spices together in a small bowl and set aside.
Prepping and cooking the veggies:
As you prep the sweet potatoes and carrots, pile them onto the cookie sheet. Drizzle veggies lightly with olive oil and sprinkle half of the spice mix onto your veggies. Spread the seasoned veggies evenly on the cookie sheet. Bake for 20-25 minutes. Then, add the onions and peppers, mixing them among the potatoes and carrots. Cook for another 10-15 minutes. Your potatoes and carrots should be fork-tender.
As your veggies come out of the oven, top with the remainder of the spice mixture, tossing gently. If you are making the veggies in advance, allow them to cool completely and store in a container for transport. This also made for a much quicker assembly process when we were ready to eat. If you prefer to cook them off fresh, you can also cook them on a cast iron flat top or griddle.
Make your quesadillas:
Heat a griddle, cast iron pan, or whatever cooking method you would be most comfortable using to a medium temp and lay down your bottom tortilla, and top with veggies. Warning, you will have to flip your quesadillas at some point so don’t overfill, use a large spatula, or prepare for some spillage (which is inevitable!). Add a small amount of cheese, which is totally optional. Unlike a normal quesadilla, this veggie quesadilla is better with just a light sprinkle of cheese to hold everything together. The cheese is not the star of this show! Top with the second flour tortilla. Flip the whole construct carefully after a few minutes and allow the second side to toast.
Cut your quesadillas into fourths with a knife or pizza cutter and serve.
I threw together a quick, chunky guacamole. This cool and creamy condiment helps to balance the spice that is the highlight of this delicious recipe.
Last, but not least! One last spot to add some flavor was with sour cream. Yes, sour cream! I love to spice up our sour cream when we have quesadillas or tacos and you’ll love this! To 8 ounces of sour cream, add 1 tablespoon of dice chipotle peppers in adobo sauce (or more if you want a bit more of a kick), a squeeze of lime juice, and a dash of salt. Mix well. This is a spicy, scrumptious addition to your favorite homemade Mexican treats.
Whether you are looking for an easy recipe to cook when you travel or you need an easy recipe for a night at home, this recipe will not disappoint.
I hope you enjoy this one!