These Vegan Quesadillas (Sheet Pan Recipe) are crispy, flavorful, and unbelievably easy to make. Packed with seasoned tofu, black beans, veggies, and salsa, this oven-baked method lets you feed a crowd with minimal effort and zero stovetop flipping.
Why You’ll Love This Recipe
- Easy sheet pan method with no flipping
- Crispy tortillas with a hearty, flavorful filling
- Completely vegan and dairy free
- Perfect for meal prep, parties, or weeknight dinners
- Customizable with your favorite fillings and toppings
Ingredients
- 1 block extra-firm tofu
- 15 ounces canned black beans, drained and rinsed
- 1 red onion, diced
- 1 red bell pepper, seeded and diced
- 1 jalapeño, diced
- 1 cup frozen corn, thawed
- ¾ cup vegan cheese (optional)
- 1 cup unsweetened vegan yogurt (coconut works well)
- ½ cup salsa
- 12 large tortillas
Taco Seasoning
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
Equipment
- Sheet pan
- Baking parchment
- Cooking spray (optional)
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Grate the tofu using a cheese grater and add it to a large bowl.
- Add the black beans, onion, bell pepper, jalapeño, corn, vegan cheese (if using), vegan yogurt, salsa, and all taco seasoning ingredients. Mix until fully combined.
- Arrange 2 tortillas in the center of the sheet pan and place the remaining tortillas around the edges, overlapping and hanging slightly over the sides.
- Spread the quesadilla filling evenly across the tortillas, reaching all edges.
- Place the remaining tortillas over the center filling, then fold the overhanging tortillas inward to fully cover the mixture.
- Lightly spray the top with cooking spray if desired. Place another sheet pan on top to weigh it down.
- Bake for 20 minutes. Remove the top pan and bake for another 10–15 minutes until golden and crispy.
- Remove from the oven, let cool slightly, slice into 15 pieces, and serve.
Tips & Tricks
- Press tofu lightly before grating for best texture
- Use gluten-free tortillas if needed
- Add extra salsa or hot sauce for more heat
- Let rest 5 minutes before slicing for clean cuts
Details
- Prep Time: 15 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 15 slices
- Category: Main Dish
- Method: Oven-Baked
- Cuisine: Mexican-Inspired
- Difficulty: Easy
- Dietary Notes: Vegan, dairy free, halal-friendly
Notes
- Great served with guacamole or vegan sour cream
- Swap black beans for pinto beans if preferred
- Add spinach or mushrooms for extra veggies
Nutrition (Approximate per serving)
- Calories: 290
- Protein: 12g
- Carbohydrates: 34g
- Fat: 11g
FAQ
Can I make these Vegan Quesadillas ahead of time?
Yes, assemble ahead and bake just before serving.
Do they reheat well?
Yes, reheat in the oven or air fryer to keep them crispy.
Can I freeze them?
Yes, freeze baked slices and reheat directly from frozen.
What tortillas work best?
Large flour tortillas hold together best, but gluten-free also work.
Is vegan cheese required?
No, the tofu and yogurt create a creamy filling even without it.
Storage
- Refrigerator: Store leftovers up to 4 days
- Freezer: Freeze up to 2 months
- Reheating: Oven or air fryer for best texture
Similar Recipes
Vegan Quesadillas (Sheet Pan Recipe)
Sheet pan Vegan Quesadillas baked until crispy and golden.
Ingredients
- 1 block extra-firm tofu
- 15 ounces canned black beans drained and rinsed
- 1 red onion diced
- 1 red bell pepper seeded and diced
- 1 jalapeño diced
- 1 cup frozen corn thawed
- ¾ cup vegan cheese optional
- 1 cup unsweetened vegan yogurt coconut works well
- ½ cup salsa
- 12 large tortillas
Taco Seasoning
- 1 tablespoon chili powder
- 1 ½ teaspoons cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
- ½ teaspoon paprika
- ¼ teaspoon garlic powder
- ¼ teaspoon oregano
Equipment
- Sheet pan
- Baking parchment
- Cooking spray optional
Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper.
- Grate the tofu using a cheese grater and add it to a large bowl.
- Add the black beans, onion, bell pepper, jalapeño, corn, vegan cheese (if using), vegan yogurt, salsa, and all taco seasoning ingredients. Mix until fully combined.
- Arrange 2 tortillas in the center of the sheet pan and place the remaining tortillas around the edges, overlapping and hanging slightly over the sides.
- Spread the quesadilla filling evenly across the tortillas, reaching all edges.
- Place the remaining tortillas over the center filling, then fold the overhanging tortillas inward to fully cover the mixture.
- Lightly spray the top with cooking spray if desired. Place another sheet pan on top to weigh it down.
- Bake for 20 minutes. Remove the top pan and bake for another 10–15 minutes until golden and crispy.
- Remove from the oven, let cool slightly, slice into 15 pieces, and serve
Notes
- Great served with guacamole or vegan sour cream
Conclusion
These Vegan Quesadillas (Sheet Pan Recipe) are everything you want in a weeknight meal: easy, crispy, satisfying, and crowd-friendly. With bold seasoning and a simple oven method, this is a recipe you’ll turn to again and again.