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