Quesadillas are such a delicious food, but I often shy away from making them because they tend to be a bit messy to cook! This recipe, however, is so quick and easy to prepare. I love using a sheet pan for quesadillas because it keeps everything contained and there’s no flipping required!
This sheet pan quesadilla is packed with cheddar, corn, bell pepper, onion and vegan beef, all into a crispy golden pocket then smothered in an avocado lime cream sauce. It truly is a weeknight wonder because you can whip it up in under 20 minutes, then the rest of the time its baking in the oven, which allows you some time to decompress after a busy day.
If you try this out, make sure to give it a rating and review (especially if you made any modifications!) because its super helpful to others looking to make this recipe!
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Sheetpan Quesadillas with Avocado Lime Cream
- Total Time: 40 minutes
- Yield: 4-6
Description
Quesadillas are such a delicious food, but I often shy away from making them because they tend to be a bit messy to cook! This recipe, however, is so quick and easy to prepare. I love using a sheet pan for quesadillas because it keeps everything contained and there’s no flipping required!
Ingredients
Sheetpan Quesadilla
- 1 tbsp avocado or vegetable oil
- 1 bell pepper, diced
- 1/2 onion, diced
- 12 oz. vegan ground beef or 1 can (14 oz/398 mL) black beans, drained and rinsed
- 1 cup corn kernels
- 2 tsp chili powder
- 1/2 tsp ground black pepper
- Pinch of salt
- optional: 2 tbsp salsa
- 2 cups vegan cheese shreds
- 8 large corn or flour tortillas, divided
Avocado Lime Cream
- 1 avocado, halved
- juice of 1 lime
- 1/2 cup nondairy milk
- 1/4 tsp garlic powder
- 1/2 tsp onion powder
- 1/2 tsp salt
optional: salsa, for serving.
Instructions
- Preheat the oven to 425°F (220°C). Line a quarter-size baking sheet (approx 9 x 13) with parchment paper.
- Heat the oil in a large frying pan over medium heat. Add the bell pepper, corn, vegan beef and onion; cook for 5 minutes, stirring frequently, until the onion becomes translucent. Add the chili powder, salt and pepper and salsa (if using) and cook another 2 minutes.
- Place one tortilla in the middle of the prepared baking sheet. Place 6 of the tortillas around the edges of the baking sheet with half of each hanging over the side (1 on each end of the sheet pan and 2 per long side of the sheet pan). Evenly top with 1 cup of vegan cheese, followed by the beef mixture, then the remaining cheese.
- Place the last tortilla in the center of the pan, then fold each tortilla in towards the center, covering all the filling, and brush the top with oil.
- Place a second baking sheet top and press down slightly. Bake for about 20 minutes, until golden brown and crispy.
- Meanwhile, in a blender, combine all avocado cream ingredients and blend until smooth (about 2 minutes).
- Remove quesadilla from the oven, remove the top pan and slide quesadilla onto a large cutting board. Slice into 8 pieces. Serve with avocado cream and salsa.
Can I make this without vegan cheese?
Hey Liv, I made this recipe last night, and as usual another delicious dinner that everyone enjoyed. I used a combo of mozza & cheddar cheese. Very easy to make & great results. Thanks!
Wow! I’ve been in a food rut and this looks AMAZING. Just what I needed, 😊 thanks for the idea. I’ll be making with black beans instead of fake meat and I can’t wait to try it.
Making this for the third time today! Great, easy recipe. A lot less messy than traditional quesadillas. Meal comes together quick.
What is the best way to reheat these?
I do oven or frying pan for best crispiness 🙂
We love this recipe so much we make it weekly. So quick and easy to make. My husband and I use it for our lunches. My husband loves it so much that he always makes sure it’s getting made every week.
★★★★★
so happy to hear that! 🙂
This was great and so easy to make! Love the endless ways you can customize it, too.
★★★★★