Vegetarian Sheet Pan Quesadillas
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SO excited for you to try these simple Sheet Pan Quesadillas! It’s such a fun way to make quesadillas for a crowd and I love how crispy the outside gets. They’re easily customizable so you can alter the recipe to suite your preferences!
Have you seen these sheet pan quesadillas around lately? I saw someone make them on tiktok and I was OBSESSED! All of the the versions that I have seen had either chicken or ground beef in them so I really wanted to make a vegetarian and vegan friendly version.
One of the worst parts (really THE only bad part) about making quesadillas is that you either need to dirty a bunch of skillets so that so that everyone’s food is ready at the same time, OR you have to cook in small batches and everyone eats separately.
These sheet pan quesadillas solve this issue in such a delightfully SIMPLE way and I love them for that :)
This is such a fun and easy way to make quesadillas for a crowd. My recipe as written makes about 4 servings BUT you could easily double all of the ingredients and cook it all on a larger sheet pan to serve more like 8 people (or even more if it’s an appetizer).
I used real cheese in my quesadillas because it’s my BIGGEST weakness in life. However, you could easily swap it for a vegan cheese (I’m a big fan of Violife!) OR you could even use my vegan nacho cheese sauce in this recipe.
Let’s go over how to make these:
You’re going to start out by greasing a baking sheet and then lining it with flour tortillas. I used 6 inch tortillas but larger ones would also work well.
As you can see in the photo, you want to fully cover the sheet pan with a decent bit of the tortilla hanging over the edges. The tortilla that is hanging over will get wrapped over top of the fillings and used as the top of the quesadillas.
For the inside, I used cheese, black beans, onion + pepper, and some spices. I wanted to keep this simple but feel free to add in whatever you’d like! You could also add some extra flavor by sauteeing the veggies before adding them into the quesadilla! I’m planning to try that next YUM!
All of the ingredients get placed directly on top of the tortillas and tossed gently so that the spices are thoroughly mixed in. Then you cover the top with a few more tortillas and fold over the sides so that everything is sealed. To keep the tortillas in place, put another sheet pan on top of the quesadilla and then put it in the oven.
We’ll then remove the top sheet pan for the last bit of the baking process to allow the tortillas to get browned and CRISPY!
AND that’s it! Super easy and seriously my new favorite way to make quesadillas.
As usual, if you end up making this recipe, please snap a photo and tag me on Instagram @foodwithfeeling! And it really helps me out a lot when you come back and leave a review on the recipe. I greatly appreciate it and always love to see what y’all are making from the blog!
More simple dinner recipes to try:
- Loaded Veggie Tikka Masala
- Easy Orange Tofu
- Vegan Ramen
- Vegan Pad Thai
- Vegetable Chow Mein
- Chickpea Gyro
For the Fajitas:
- 12 fajita-sized flour tortillas (6 inches)
- 8oz of Mexican blend cheese (Vegan as desired! Violife is my favorite)
- 1 15oz can black beans, drained and rinsed
- 1 small green pepper, diced (about 1/2 cup)
- 1 small onion, diced (about 1/2 cup)
- 1 teaspoon chili powder*
- 1 teaspoon garlic powder
- 1/2 teaspoon ground cumin
- 1/2 teaspoon paprika
- Lime wedges
- Chopped cilantro/parsley
- Sour Cream
- Hot Sauce
- Preheat your oven to 425F. Spray a quarter sheet pan (~9×13 inches) generously with olive oil spray. Rub the oil around to make sure every corner of the sheet pan is covered— you don’t want the quesadilla to stick! **
- In a small bowl, mix together the chili powder, garlic powder, cumin, and paprika. Set aside.
- Lay out the tortillas so that they evenly cover the pan, making sure the tortillas along the edges have at least a few inches hanging over the sides— these will need to cover the top of the quesadilla. See photo above for reference!
- On top of the tortillas, evenly spread out the cheese, black beans, green pepper, sweet onion, and spice mixture. Give everything a gently toss to coat in the spices and then press down on it slightly to pack it together into the pan.
- Fold the tortillas on the sides of the pan over the filling and add another 2-3 tortillas to the center to make sure the filling is fully covered.
- Spray the top of the quesadilla lightly with olive oil spray and place a second sheet pan on top.
- Bake the quesadilla for 20 minutes. Then, remove the top pan and bake for an additional 12-15 minutes, or the quesadilla is golden brown and crisp on top.
- Slice and enjoy! Store any leftover quesadilla in the refrigerator for up to two days!
This recipe can easily be doubled to accommodate a standard half-sheet pan.
You can replace the spices with 3 teaspoons of your favorite taco seasoning.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: dinner
- Method: baking
- Cuisine: american
- Serving Size:
- Calories: 278
- Sugar: 1 g
- Sodium: 743.8 mg
- Fat: 9.3 g
- Carbohydrates: 36.3 g
- Protein: 12.9 g
- Cholesterol: 20 mg
Keywords: vegetarian quesadilla, sheet pan quesadilla, easy quesadillas