Sheet Pan Vegan Carnitas Quesadillas
These vegan sheet pan quesadillas are everything you love about a quesadilla, made for a crowd. Smoky vegan carnitas, black beans, and melty vegan cheese baked between big flour tortillas until golden and crisp
Servings: 9 squares
Equipment
- 2 Baking sheets
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
I used vegan carnitas from Franklin Farms. You could consider using soy curls, crumbled tofu, or even lots of beans. I did not sample the spices with these ingredients - so you may have to adjust to your taste preference.
Notes/Tips:
- 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.