These vegan sheet pan quesadillas are everything you love about a quesadilla, made for a crowd. I love a good quesadilla, but hate standing over the stove for 10 minutes – only to have one serving and no leftovers. This sheet pan version fixes that! Smoky vegan carnitas and black beans get layered between big flour tortillas with plenty of vegan cheese, then baked until golden and crisp. Cut into squares, pile on the toppings, and enjoy!
Why You’ll Love This:
- EASY: No flipping quesadillas one at a time.
- FEEDS A CROWD: Cuts into 9 squares – perfect for family dinner, game day, or potlucks.
- HIGH PROTEIN: Vegan carnitas plus black beans make this a genuinely filling meal.
- CUSTOMIZABLE: Add different veggies, change up the spices for more or less heat, and top it however you like.
- VEGAN & DAIRY-FREE (easily gluten-free with GF tortillas)
Sheet Pan Vegan Carnitas Quesadillas Ingredients
For the veggie base
- High-heat oil – Avocado oil is my go-to.
- Yellow or white onion – Either work.
- Red pepper – Could also use green, yellow, or orange – depending on your preference.
- Garlic – Fresh minced
For the carnitas mixture
- Vegan carnitas — I use Franklin Farms. If you can’t find them, shredded jackfruit (rinsed and patted very dry) or rehydrated soy curls take the seasoning just as well.
- Spices – cumin, chili powder, garlic powder, onion powder, ground coriander, salt.
- Fresh lime – Add when you’ve taken off the heat.
- Black beans – Drained and rinsed well. These bulk it up and add more protein. Could also try kidney or chili beans.
For the quesadillas
- Large flour tortillas – Burrito-size, so they fold over the filling and still cover the pan
- Vegan shredded cheese – Cheddar or Mexican blend. I used Daiya in my recipe but also enjoy Violife.
For topping
- Shredded lettuce or romaine
- Vegan sour cream – I like Forager or Violife.
- Guacamole or avocado slices
- Salsa or fresh tomatoes
- Cilantro
How to Make Sheet Pan Vegan Quesadillas
1. Sauté onion, red pepper, and garlic cloves.
Start by preheating your oven to 425°F. Grab two large baking sheets. Grease one of them and set them both aside.
In a large pan, begin heating some oil over medium heat. Add your diced onion, red pepper, and garlic. Sauté for about 5 minutes, stirring occasionally, until the veggies are softened. Set aside.
2. Add carnitas + half of spices
Mix all your carnitas spices in a small bowl and set aside.
In the same pan over medium heat, add a little more oil and then your vegan carnitas. Break them apart with a spatula or wooden spoon.
Add about half your spices and a small splash of water. Cook for 4-5 minutes.
3. Add black beans & veggies
Add in your black beans and the veggie mixture. Add the rest of your spices and mix until well-combined and sauté for another several minutes. Turn off the heat and set aside.
4. Spread out tortillas
Grab your greased baking sheet and spread out 7 flour tortillas evenly with one in the center.
Tip: Try to make the tortillas as even as possible. (The ends will be hanging off the edge of the pan).
5. Add carnitas
Spread your carnitas mixture evenly.
Tip: I pressed it down with the back of a spoon.
6. Add cheese
Sprinkle cheese on top.
Tip: I used Daiya vegan cheddar shreds but they also have Mexican shreds that would be delicious too. I was impressed at the flavor and how well they melted.
7. Top with 2 more tortillas
Add 1-2 more tortillas in the center.
8. Fold
Fold the edges of the tortillas over the top. Place second baking sheet on top to press it together.
9. Bake
Bake for 20 minutes, then remove the baking sheet and bake for 3-5 more minutes, or until golden on top.
Cut your quesadilla on the baking sheet into 9 squares using either a large sharp knife or a pizza cutter (the hardest part is cutting the bottom crispier part – which may take a couple passes with the knife.
Storage
Storage & Reheating
Fridge: After you’ve cut them into squares, let them cool completely before storing. I like to stack them in a large rectangular glass container with parchment paper between so they don’t stick together. Keep in the fridge for up to 4 days.
Freezer: These freeze great! Up to 3 months.
Reheating: I recommend reheating in the air fryer, oven, or skillet to get that crispy outer texture back. You could also heat in the microwave too for convenience, but it’s not quite as good.
➡Make-ahead tip: Make the carnitas mixture up to 3 days ahead, keep it in the fridge, and assemble and bake the day you want them. Filling freezes well solo too,.
Common Questions
A standard half sheet pan (18×13 inches). If yours is smaller, use fewer tortillas and just make sure the edges still overhang enough to fold over the top.
You don’t have to, but it makes a difference. Pressing compacts the layers so the slices hold together instead of sliding apart on the plate.
Yes! The spice blend is warm, not hot. Cut back on the chili powder if you want to make sure there’s nothing hot in there.
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Sheet Pan Vegan Carnitas Quesadillas
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Equipment
Ingredients
Veggie Filling
- 1 tbsp high heat oil such as avocado oil
- 1 large yellow or white onion diced
- 1 large red pepper diced
- 5 cloves garlic minced
Carnitas Mixture
- 2 8 oz vegan carnitas packages (I use Franklin Farms)
- 1 tbsp high heat oil of choice
- 2 tsp cumin
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1/2 tsp coriander
- 1 fresh lime, juiced
- 15 oz can of black beans drained/rinsed
Quesadillas
- 6-8 large flour tortillas
- ~2 cups vegan shredded cheddar or Mexican cheese
Toppings
- shredded lettuce or romaine
- vegan sour cream
- guacamole or avocado slices
- salsa or fresh tomatoes
- chopped cilantro
Instructions
- Start by preheating your oven to 425°F. Grab two large baking sheets. Grease one of them and set them both aside.In a large pan, begin heating some oil over medium heat. Add your diced onion, red pepper, and garlic. Sauté for about 5 minutes, stirring occasionally, until the veggies are softened. Set aside.
- Mix all your carnitas spices in a small bowl and set aside.In the same pan over medium heat, add a little more oil and then your vegan carnitas. Break them apart with a spatula or wooden spoon.Add about half your spices and a small splash of water. Cook for 4-5 minutes.
- Add in your black beans and the veggie mixture. Add the rest of your spices and mix until well-combined and sauté for another several minutes. Turn off the heat. Add some fresh lime juice. Set aside.
- Grab your greased baking sheet and spread out your flour tortillas evenly (see photo here). I used 7 total. (You may use more or less depending on pan and tortilla size).The edges of the tortillas hang off the side, but we will fold them up at the end.
- Spread your carnitas mixture evenly.
- Sprinkle cheese on top.
- Add two more tortillas on top.
- Fold the sides over and then place your other baking sheet on top.
- Bake for 20-ish minutes, then remove the baking sheet and bake for 3-5 more minutes, or until golden on top. Cut your quesadilla on the baking sheet into 9 squares using either a large sharp knife or a pizza cutter (the hardest part is cutting the bottom crispier part – which may take a couple passes with the knife.
- Serve on a plate with whatever toppings you like – enjoy!
Notes
- Tortilla size. Use burrito-size (10-12 inch) flour tortillas.
- Add heat: Stir 1-2 diced jalapeños in with the onion and pepper, or add 1/4 tsp cayenne to the spice blend.
- Make ahead: The carnitas mixture keeps 3 days in the fridge. Assemble and bake the day you’re serving.
