Vegan Sheet Pan Quesadillas in the Pressure Cooker
These party-sized Vegan Quesadillas are stuffed with a veggie, vegan meat, and dairy-free cheese filling and baked on one sheet pan. Great for make-ahead lunches! Vegan, Gluten-Free Option.
Equipment
- 1 Skillet Large
- 1 Baking sheet
Ingredients
Main ingredients
- 1 tablespoon olive oil plus extra for brushing
- ½ yellow onion diced
- 1 red bell pepper diced
- 1-2 jalapeño peppers cored and diced (optional)
- 3-5 cloves garlic
- ¼ cup chopped cilantro adds fresh green zing
- ½ teaspoon chili powder for a little vibe and warmth
- 16 ounces prepared Vegan Taco Meat or swap with crumbled tofu, tempeh, or seitan
- 1 15 ounce can black beans rinsed and drained
- 16 ounces vegan Mexican or cheddar cheese blend melts and holds everything together
- 8-10 ten-inch flour tortillas to wrap all that goodness up
Instructions
Instructions
- Preheat your oven to 400 degrees Fahrenheit. This is for the sheet pan part later on.
- Heat olive oil in a skillet over medium heat. Add diced onion and red bell pepper, sautéing till they're soft and smell great, about 5 minutes.
- Toss in jalapeños and garlic, stir for about a minute until you can smell that garlic aroma coming off.
- Stir in chopped cilantro and chili powder. This is where your filling starts to get that signature flavor vibe.
- In a big bowl, combine your sautéed veggies, vegan taco meat, black beans, and half of that vegan cheese. Mix it good so all the flavor’s spread out.
- Brush a sheet pan with olive oil. Lay down half your tortillas on it evenly to start your quesadilla base.
- Spread filling on top of tortillas, then put the rest of the tortillas over the filling like a sandwich. Brush the top with more olive oil and sprinkle the rest of the cheese on top.
- Pop that pan in the oven and bake for 20 to 25 minutes till you see golden crispy edges. Let it cool before cutting into wedges, then serve with salsa, vegan sour cream, or whatever toppings you like.
Notes
Store leftovers in an airtight container in the fridge and they’ll stay good for about 3 to 4 days. For longer storage, wrap individual wedges tightly in foil and pop them in the freezer. When you wanna eat, just bake or microwave from frozen till hot.