Vegan Sheet Pan Quesadillas
40 min6 servings
Crispy tortillas layered with seasoned vegan taco meat, black beans, and cheese, baked on a sheet pan until golden.
| prepPreheat oven to 425°F / 220°C | ||||||||
| prepGrease one 9×13" baking tray generously with oil or cooking spray | ||||||||
| 1 tablespoon olive oil | Sauté onion until golden, 3–5 min | Add bell pepper & jalapeño, sauté 2–3 min | Add garlic, cilantro & chili powder, cook 1 min | Stir in taco meat & black beans | Layer tortillas, spread filling, top with cheese | Fold edge tortillas over, brush with oil | Bake covered 20 min, then uncovered 5 min until golden | Cut into 12 pieces, serve with toppings |
| 1/2 yellow onion, diced | ||||||||
| 1 red bell pepper, diced | ||||||||
| 1–2 jalapeño peppers, cored and diced (optional) | ||||||||
| 3–5 cloves garlic, minced | ||||||||
| 1/4 cup chopped cilantro | ||||||||
| 1/2 teaspoon chili powder | ||||||||
| 16 ounces prepared vegan taco meat | ||||||||
| 1 425 g can black beans, rinsed and drained | ||||||||
| 450 g vegan Mexican or cheddar cheese blend | ||||||||
| 8–10 10" flour tortillas | ||||||||
| Olive oil (for brushing) | ||||||||
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