quick meal · Best in winter
Root Vegetable & Cheese Quesadillas
Roasted root vegetables — sweet potato, beet, turnip — tucked into tortillas with melty cheese, caramelized onions, and a drizzle of honey. A winter quick meal that proves root vegetables belong in more places than just soup. Crispy outside, sweet-savory inside.
Ingredients
🌱 From Your Homestead
- sweet potato (1, diced small)
- beet (1 small, diced small)
- raw honey (1 tsp, for drizzle)
🛒 From the Store
- flour tortillas (4 large)
- shredded mozzarella or cheddar (1 cup)
- caramelized onion (1/2 cup)
- goat cheese (2 oz, optional)
- olive oil
- cumin (1/2 tsp)
- salt
- pepper
- sour cream for serving
How to Make It
- Gather your ingredients: sweet potato (1, diced small), beet (1 small, diced small), raw honey (1 tsp, for drizzle), flour tortillas (4 large), shredded mozzarella or cheddar (1 cup), and the rest.
- Prep your homestead ingredients — wash, chop, and measure: sweet potato (1, diced small), beet (1 small, diced small), raw honey (1 tsp, for drizzle).
- Roast the root vegetables at 425°F for 20 minutes first — raw diced vegetables won't cook through in the time it takes to crisp the tortilla. They need to be tender before they go in the quesadilla. Prep the roasted veg while you shred cheese and warm the tortillas.
- Cook for approximately 30 min. Adjust to taste and serve 2 portions.
- Plate, enjoy, and share with your household!
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