Vegan Sheet Pan Quesadillas

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.

Course Main

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Method Oven, Stovetop

Prep Time 15

Cook Time 35

Total Time 50

Servings servings

Calories 482kcal

Author Caitlin Shoemaker

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,

US Customary - Metric

Instructions

Prep: Preheat the oven to 425F. You will need 2 9x13” 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.

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.

Nutrition