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!
Total Time:40 minutes
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.
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.
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