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These party-sized Vegan Quesadillas are stuffed with a veggie, vegan meat, and dairy-free cheese filling and baked on one sheet pan. Great for make-ahead lunches! Vegan, Gluten-Free Option.
Meal prep just got a lot easier thanks to these time-saving Vegan Sheet Pan Quesadillas! Tortillas are stuffed with my Vegan Taco Meat, veggies, beans, and vegan cheese, then baked on a sheet pan until gooey and crisp. Enjoy for an easy weeknight dinner or pack them for lunches throughout the week.
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A Tasty and Time-Saving Make-Ahead Meal
Sheet pan dinners always come in handy when I’m busy but still want to eat well. When I needed to feed a crowd or get a week’s worth of meals prepped in no time, my Sheet Pan Vegan Niçoise Salad and my Sheet Pan Vegan Fajitas always had my back. That’s why I’m so excited to share this Sheet Pan Quesadilla Recipe with you!
A once messy, time-consuming, and multi-skillet meal is now put together on a sheet pan, thanks to this recipe. A veggie, cheese, and protein-packed filling featuring my Sheet Pan Vegan Taco Meat is assembled on a sheet pan full of tortillas and baked in the oven until golden, gooey, and crispy. Slice up the quesadillas and pack a few for your lunches—they’re a breeze to reheat for meal prep.
In addition to being both the best family dinner and meal prep recipe, the quesadilla filling is also easy to customize for your tastebuds or budget. You can even adjust the serving size when you only want to feed yourself or a few friends!
Ingredients for Sheet Pan Quesadillas
In addition to a batch of this Vegan Taco Meat, you only need a handful of Tex-Mex-style ingredients to make this easy vegan sheet pan dinner.
- Veggies: I kept it classic with yellow onion, red bell pepper, jalapeño peppers, and garlic in the veggie filling. Feel free to use any color of bell peppers you have on hand and reduce the amount of jalapeños if you’d like to tone down the heat.
- Vegan Taco Meat: My taco-seasoned Vegan Taco Meat is nut-free, super meaty, and easy to make on a sheet pan! You can also use store-bought vegan ground “beef” if you prefer – see the recipe notes for more details.
- Black beans: Canned black beans are a convenient option and add more protein to the filling. Feel free to take the flavors up a notch by using these Instant Pot Chipotle Black Beans instead.
- Vegan cheese: You can use a vegan Mexican blend or stick with a vegan cheddar cheese blend. Try to avoid using vegan cheese sauces or queso because they can make the quesadillas soggy and messy.
- Olive oil: Brushing the tops of the tortillas with a little olive oil encourages them to brown and crisp up.
- Tortillas: You’ll want to use large, burrito-sized (10” or 12”) flour tortillas here.
How to Make Vegan Sheet Pan Quesadillas
- Sauté the onion, bell pepper, and jalapeño in a large sauté pan over medium heat until soft and fragrant. Add the garlic, cilantro, and chili powder to the pan.
- Stir the prepared Vegan Taco Meat and black beans into the pan.
- Layer the tortillas around the edges of the baking sheet so they are half-on and half-off. Cover the center gap with 1 or 2 more tortillas.
- Spread the meat and veggie filling evenly across the tortillas, then top with a layer of cheese.
- Place 1 or 2 tortillas in the center of the baking sheet again, then fold the edge tortillas over to completely wrap the filling. Brush the tops with olive oil.
- Bake the quesadillas until the top tortillas are golden brown.
- Cut the quesadillas into 12 even pieces and top each piece with sour cream, pico de gallo, guacamole, or your favorite toppings.
Caitlin’s Cooking Tips
- Weigh the quesadilla down with a baking sheet: Remember to place a second baking sheet on top of the quesadillas before baking. By weighing them down like this, the top tortillas will not separate from the filling and the quesadillas will be less likely to fall apart.
- Slice the quesadilla with a knife or pizza cutter: Use your sharpest chef’s knife or a sharp pizza cutter to get even quesadilla slices. A flexible spatula will also lift each slice, no problem!
Serving Suggestions
These easy vegan quesadillas can be served on their own or with flavorful toppings, such as red or green salsa, vegan sour cream, pico de gallo, guacamole, pickled jalapeños, fresh cilantro, or sliced green onions. They also pair well with fun dipping sauces, such as this Chunky Vegan Queso and this Vegan Chipotle Mayo.
To spread this meal a little further, pair it with more Mexican or Tex-Mex-inspired side dishes. I like it with this Easy Tex-Mex Black Bean Salad, this Easy Vegan Chili, and this Grilled Romaine & Charred Corn Salad.
If you’re looking for more easy vegan sheet pan recipes, you’ll also love these Sheet Pan Vegan Breakfast Burritos, this Cajun Sheet Pan Vegan BBQ, and this Sheet Pan Tofu with Spring Vegetables!
How to Store Leftover Quesadillas
Leftover sheet pan quesadillas will stay fresh for up to 5 days when stored in an airtight container in the refrigerator. They also freeze well for up to 2 months. Transfer the cooled slices to a freezer-safe container, separated with a layer of parchment paper to prevent them from sticking.
Reheat the leftovers in a 350ºF oven or toaster oven for 25 to 30 minutes, or until warmed through and crisp again. You can also microwave your leftovers, but they won’t be crispy!
Substitutions and Variations
- Taco Meat Substitution: Use store-bought vegan ground beef crumbles instead and sauté them with the peppers in step 2 of the recipe directions. If they aren’t pre-seasoned, stir in 2 tablespoons of a salt-free taco seasoning.
- Black Bean Substitution: Use one can of drained and rinsed pinto beans instead. Alternatively, spread a layer of these Instant Pot Refried Beans on the tortillas before adding the taco meat filling on top.
- Gluten-Free Option: Simply swap the regular flour tortillas for your favorite 10-inch gluten-free tortillas.
- More Veggie Add-Ins: Customize the filling with any veggies you like! You can use diced zucchini, corn kernels, sliced mushrooms, or any other vegetables you need to use up.
Recipe FAQs
I made this batch of quesadillas on a 9×13” baking tray, which took about 25 minutes to bake. The total baking time may vary depending on how many quesadillas you’re making and the functionality of your oven.
Sure! For a smaller batch, cut the recipe in half and assemble it on an 8×8” baking tray (or baking dish!) instead. Bake for 15 to 18 minutes, or until the top tortillas are golden.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Vegan Sheet Pan Quesadillas
Ingredients
- 1 tablespoon olive oil plus extra for brushing
- 1/2 yellow onion diced
- 1 red bell pepper diced
- 1-2 jalapeño peppers cored and diced (optional)
- 3-5 cloves garlic
- 1/4 cup chopped cilantro
- ½ teaspoon chili powder
- 16 ounces prepared Vegan Taco Meat* see notes for substitutions
- 1 15 ounce can black beans rinsed and drained
- 16 ounces vegan Mexican or cheddar cheese blend
- 8-10 10” flour tortillas
- Serving suggestions: salsa sour cream, pico, pickled jalapeños,
Instructions
- Prep: Preheat the oven to 425F. You will need 2 9×13” baking trays for this recipe; set one aside, and grease the bottom of the other one generously with oil or cooking spray.
- Cook the Veggies: Warm a large sauté pan over medium heat and add the oil. Once warm, add the onion and cook for 3 to 5 minutes, until golden. Add the bell pepper and jalapeño and sauté for an additional 2 to 3 minutes. Add the garlic, cilantro, and chili powder and cook for an additional minute.
- Make the Filling: Turn the heat off and add the prepared Vegan Taco Meat and black beans to the panel; mix well, until evenly combined. Set aside.
- Layer the Quesadillas: Layer the tortillas around the edges of the baking sheet so they are half-on and half-off (see photos for reference). Add 1-2 tortillas to the center of the baking sheet to cover the slight gap in the middle of the sheet. Spread the meat and veggie filling evenly across the tortillas, then top with cheese. Place 1-2 tortillas in the center of the baking dish again, then fold the edge tortillas over to completely wrap the filling. Brush the top of the tortillas generously with oil.
- Bake: Place the additional baking sheet on top of the quesadilla to help weigh it down. Bake in the middle rack of the oven for 20 minutes, then remove the top baking sheet and bake for an additional 5 minutes, until the top tortillas are golden.
- Serve: Cut the quesadillas into 12 even pieces directly on the baking tray. I like to cut mine with a sharp knife, but you can also use a pizza cutter to cut through the bottom layer of the tortilla if you are having issues. Use a spatula to transfer the quesadillas to serving plates and top with sour cream, pico de gallo, guacamole, or as desired.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze these sheet pan quesadillas; transfer the slices to a freezer-safe bag or container, separated with a layer of parchment paper if necessary. Store in the freezer for up to 2 months. Leftovers are best reheated in the oven or toaster oven at 350F for 25-30 minutes.
Recipe Notes
- Taco Meat: I used a batch of my homemade Vegan Taco Meat for this recipe, but you can use a store-bought substitute instead. If you are using store-bought, sauté the grounds with the peppers in step 2 until they are warmed. If your vegan taco meat is not pre-seasoned, add 2 tablespoons of salt-free taco seasoning to the meat as well.
Very good and easy. I only used 1 package of daiya cheese, but that was plenty. Also used beyond meats new avocado oil ground for the taco meat.
Thank you, Cheryl!
These are definitely going in our meal rotation!!! Yum!!!
Yay! Thank you, Theresa! Glad you liked it.