Vegan Quesadillas
A convenient sheet pan quesadilla recipe that allows you to feed an entire party of guests! Did I mention these were vegan?
Equipment
- cooking spray
Ingredients
- 1 block extra firm tofu
- 15 oz canned black beans drained and rinsed
- 1 red onion diced
- 1 red bell pepper seeds removed, diced
- 1 jalapeno diced
- 1 cup frozen corn thawed
- ¾ cup vegan cheese optional, homemade or store bought
- 1 cup vegan yogurt unsweetened, I used coconut
- ½ cup salsa
- 12 large tortillas
Taco seasoning
- 1 tbsp chili powder
- 1½ tsp cumin
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp paprika
- ¼ tsp garlic powder
- ¼ tsp oregano
Instructions
- Preheat the oven to 400F and line a baking sheet with parchment.
- In a bowl, grate the block of tofu using a cheese grater. Then add all of the rest of the ingredients except for the tortillas, and toss until combined.
- On the lined sheet pan, add the tortillas. Place 2 tortillas in the center of the sheet pan, and 8 around the edge, hanging off of the sheet pan.
- Spread out your quesadilla filling to the edges of the tortillas lined pan. Add two more tortillas to the center of the sheet pan over the quesadilla mix, then fold in the edges of the tortillas hanging off the pan until the interior is completely covered.
- Lightly spray the top of the tortillas with cooking spray if desired, and lay another sheet pan over top. Place in the oven for 20 minutes, then remove the sheet pan on top, and bake for an additional 10 to 15 minutes until crispy. Slice into 15 pieces, and enjoy!
Nutrition
Calories: 251.4kcal | Carbohydrates: 36.4g | Protein: 9.5g | Fat: 8.2g | Saturated Fat: 2.7g | Polyunsaturated Fat: 1.5g | Monounsaturated Fat: 1g | Sodium: 746.7mg | Potassium: 289.6mg | Fiber: 5.5g | Sugar: 4.3g | Vitamin A: 468.9IU | Vitamin C: 15.8mg | Calcium: 125.6mg | Iron: 3.1mg