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Cut Vegan sheet pan quesadillas with a bowl of salsa, lime wedges and sliced avocados.
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4.96 from 50 votes

Vegan Sheet Pan Quesadillas

These easy vegan sheet pan quesadillas are full of flavor while being easy to make and a quick way to get dinner on the table for everyone all at once!
Prep Time10 minutes
Cook Time50 minutes
Total Time1 hour
Course: Main Course
Cuisine: American
Servings: 8 servings
Calories: 442kcal

Ingredients

  • 2 tablespoon olive oil
  • 1 large yellow onion, diced
  • 1 large red bell pepper, diced (any color will work)
  • 6 cloves garlic, minced
  • 4 cups extra firm tofu, drained, pressed, and cubed
  • 2 15oz cans pinto or black beans, rinsed and drained
  • ¼ cup fresh cilantro, finely chopped
  • 1 tablespoon chili powder
  • 2 teaspoon ground cumin
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 3 tablespoon soy sauce
  • 1 lime, juiced
  • 10 burrito size flour tortillas
  • 2-3 cups vegan shredded cheese (cheddar or Mexican preferred)

Instructions

  • Preheat oven to 400˚F
  • To a large skillet add the oil in a medium pan over medium heat. Add the onion and red bell pepper and cook until softened, about 3 - 4 minutes. Add garlic and cook for 1 more minute, stirring often.
  • Add in tofu, beans, cilantro, chili powder, cumin, smoked paprika, black pepper, soy sauce, and lime juice. Stir together until well mixed. Cook for about 8 minutes, stirring often. Turn off heat and let cool to room temperature.
  • Generously grease a half sheet baking sheet with nonstick spray or brush with vegan butter. Place 6 tortillas around the sides of the pan so half of the tortilla is hanging over the edge Place 2 tortillas in the middle, covering the exposed pan.
  • Sprinkle half the cheese over the tortillas. Spread the tofu mixture evenly over the tortillas. Sprinkle the rest of the cheese over the top.
  • Place the remaining 2 tortillas over the cheese in the center of the pan. Fold the overhanging tortillas onto the pan so they cover the fillings and touch the center tortillas.
  • Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray. Bake for 20 minutes. Remove the pan and top baking sheet. Bake for another 15 minutes, until the tortillas are golden and crisp.
  • Cut into 16 pieces or desired size. Serve with desired toppings like vegan sour cream, salsa, and guacamole.

Video

Notes

See post for tips, substitutions, topping suggestions, and more!

Nutrition

Serving: 2pieces | Calories: 442kcal | Carbohydrates: 53g | Protein: 18g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Sodium: 1270mg | Potassium: 440mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1104IU | Vitamin C: 28mg | Calcium: 159mg | Iron: 5mg