Vegan Quesadillas (Sheet Pan Recipe)
I don’t think you’re ready for this incredible vegan quesadillas recipe that can be made in a single sheet pan! What’s even better, it packs a ton of nutrients and tastes simply amazing.
One of my biggest goals as a vegan content creator is to make plant-based foods more accessible. And by that I mean creating recipes that use wholesome ingredients and don’t require fancy equipment or special skills.
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After 18 months of hard work, I am beyond happy to announce that the new Scrappy Cookbook contains 150+ vegan recipes that will help you reduce household waste and enjoy foods from a completely different perspective.
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Why You’ll Love This Recipe
- Did I mention this is a sheet pan recipe that only requires a little bit of your time and virtually no dishes? So incredibly convenient!
- Another great thing about these vegan quesadillas is that they are truly so easy to make. Even someone with zero plant-based cooking experience can make this recipe!
- A key to gut health and longevity is plant diversity in your diet. Thankfully, this recipe has several types of vegetables, as well as beans and tofu for some vegan protein. Delicious and healthy!
- You can customize these vegan quesadillas to your taste, budget, and even household size. For instance, if you live alone, you could half the recipe and use a smaller sheet pan.
- This is a perfect recipe for a party, whether your guests are vegan or not! Trust me, everyone will be asking for seconds and a link to this recipe.
What Are Quesadillas?
Quesadillas are a popular Mexican dish made from tortillas filled with cheese and various other ingredients. The word quesadilla comes from the Spanish word queso, which means “cheese”.
Here’s a basic overview of typical quesadillas ingredients:
- Flour or corn tortillas
- Cheese (duh!)
- Additional fillings (optional, such as vegetables or beans)
- Cooking spray or oil.
The ingredients are folded between layers of corn or flour tortilla and cooked. Depending on your preference, you can pan fry, bake, or grill them. Simple, right?
While cheese is the traditional and primary filling, quesadillas can be vegan too, as you’ll see with this recipe. I used grated tofu and black beans for some protein and added plant-based cheese to the mix.
Kitchenware and Equipment
When I tell you there’s very little you need for this recipe… I mean it! If you have a cutting board, a knife, a cheese grater, a sheet pan, and some parchment, you’re good to go.
And if you’re looking to upgrade some of your kitchenware, I can recommend some of my personal favorites.
How to Make This Recipe
Start by preheating the oven to 400F and lining a baking sheet with parchment.
To make the filling, grate your tofu using a cheese grater into a bowl. Add black beans, red onion, bell pepper, jalapeno and corn. Then, add vegan yogurt, salsa, and the spices. Mix everything together.
Of course, the centerpiece of quesadillas is the cheese. You can use store-bought vegan cheese or make a homemade version. If using firmer, shredded cheese, you can add it to the mixture. If using cream cheese or nacho cheese, spread it across the tortillas once you complete the next step.
Place 2 tortillas at the center of the lined sheet pan, then arrange 8 tortillas around the edge, hanging off of the sheet pan.
Add your quesadilla filling and spread it as evenly as you can all the way to the edges of the sheet pan.
Add the last two tortillas on top of the quesadilla filling, then fold in the edges of the tortillas in a way that fully encloses the mixture inside.
Finally, spray the top with cooking spray or brush it with oil. To stop tortillas from unfolding, lay another sheet pan over top, then cook your vegan quesadillas in the oven for 20 minutes, and an additional 10 to 15 minutes without the top tray.
To serve, slice into 15 portions, and enjoy!
Hack It!
- To ensure even distribution of spices, I recommend mixing the ingredients together before adding them into the tortilllas. However, you can also layer the cheese, salsa, and yogurt separately.
- This is such a great opportunity to use up leftover veggies at the end of the week! Don’t be afraid to get creative.
- You can also have some fun with different sources of plant-based protein. Refried beans instead of black beans, seitan instead of tofu, textured soy protein that imitates mince… I always encourage people to customize the recipes to their taste.
- For a gluten-free recipe, corn or oat tortillas can be used in place of flour tortillas. And if you can only buy smaller ones, just use enough to achieve the same coverage.
- As for soy-free options, you can skip tofu in favor of some oyster mushrooms, crushed walnuts, or seitan pieces. Give it a try!
Sheet Pan Recipe Pros
I absolutely adore sheet pan recipes, especially when it comes to meal prep and overall convenience. They offer several advantages that make them a popular and convenient cooking method:
- Easy preparation. Sheet pan recipes are typically straightforward and easy to prepare. They often involve simple chopping or mixing of ingredients before spreading them out on a single sheet pan.
- Minimal cleanup. Using just one sheet pan means there are fewer dishes to wash after cooking. This makes sheet pan recipes a great option for those who want to streamline the cleanup process.
- Efficient use of time. Many sheet pan recipes involve placing all ingredients on the same pan and cooking them together. This allows for efficient use of time while you can do something else.
- Even cooking. A sheet pan provides a large, flat surface area for even cooking. This helps ensure that all ingredients receive consistent heat and cook to perfection.
- Versatility. Sheet pan recipes are highly versatile and can accommodate a wide range of ingredients. You can customize them to suit your taste preferences or use what you have on hand.
Overall, sheet pan recipes are a convenient and efficient way to prepare a wide range of dishes, from roasted vegetables and proteins to complete one-pan meals. They’re a go-to option for busy households, meal preppers, and anyone looking for a fuss-free cooking experience.
Other Recipes You’ll Love
- Crispy Black Bean Tacos
- Taco Salad Bowl
- Street Corn Pasta Salad
- Easy Vegan Taquitos
- Hidden Veggie Nacho Cheese
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The Recipe: Vegan Quesadillas
Ingredients
- 1 block extra firm tofu
- 15 oz canned black beans, drained and rinsed
- 1 red onion, diced
- 1 red bell pepper, seeds removed, diced
- 1 jalapeno, diced
- 1 cup frozen corn, thawed
- ¾ cup vegan cheese, optional, homemade or store bought
- 1 cup vegan yogurt, unsweetened, I used coconut
- ½ cup salsa
- 12 large tortillas
Taco seasoning
- 1 tbsp chili powder
- 1½ tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp oregano
Equipment
- Sheet pan
- cooking spray
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment.
- In a bowl, grate the block of tofu using a cheese grater. Then add all of the rest of the ingredients except for the tortillas, and toss until combined.
- On the lined sheet pan, add the tortillas. Place 2 tortillas in the center of the sheet pan, and 8 around the edge, hanging off of the sheet pan.
- Spread out your quesadilla filling to the edges of the tortillas lined pan. Add two more tortillas to the center of the sheet pan over the quesadilla mix, then fold in the edges of the tortillas hanging off the pan until the interior is completely covered.
- Lightly spray the top of the tortillas with cooking spray if desired, and lay another sheet pan over top. Place in the oven for 20 minutes, then remove the sheet pan on top, and bake for an additional 10 to 15 minutes until crispy. Slice into 15 pieces, and enjoy!
