Sheet Pan Quesadilla with Buffalo Ranch Dip
This sheet pan quesadilla is stuffed to perfection with vibrant vegetables, savory tofu, and a medley of spices. Served with a creamy Buffalo Ranch Dip, these vegan sheet pan quesadillas are super cheesy and packed with plant-based protein. An excellent choice for vegans or anyone craving a filling yet fuss-free meal.
Protein Packed Vegan Recipes
Why You’ll Love Sheet Pan Quesadilla
Packed with Flavor: For those who enjoy bold flavors, sheet pan quesadillas are a must-try. The combination of smoked paprika, chili powder, cumin, and chili flakes adds a delicious kick to every bite, while the plant-based cheese imparts creaminess.
Delicious Dip: When served with Buffalo Ranch Dip, sheet pan quesadillas get a double dose of flavor. This savory sauce packs just the right kick from the hot sauce that is balanced with plant-based cheese and a touch of zesty lemon juice.
Packed with protein: This sheet pan quesadilla is packed with protein from tofu and kidney beans. Tofu provides a hearty and satisfying texture, while white kidney beans contribute an extra dose of protein and fiber, making this quesadilla a wholesome and nutritious addition to your diet.
Minimal Fuss: With this sheet pan recipe, cleanup is a breeze. A baking pan, a blender, and a pan for sautéing veggies – that’s all you need to create a gourmet meal without the hassle of an extensive cleanup.
Meal Prep: Hosting a gathering? Prepare the sheet pan quesadilla and buffalo ranch dip ahead of time, and when it’s party o’clock, pop it in the oven for a stress-free and flavorful dish that’ll have your guests asking for seconds.
How to make Sheet Pan Quesadilla
Sauté the Vegetables
In a pan, cook onions and corn until the onions are translucent and the corn has a delightful char, approximately 5 minutes. Add mushrooms, bell peppers, and garlic to the pan. Cook for an additional 5 minutes until the vegetables are tender.
Add Proteins and Spices
Mix in tofu, beans, smoked paprika, chili powder, cumin, chili flakes, lime juice, and cilantro. Season to taste with salt and pepper.
Assemble the Sheet Pan Quesadilla
Place your tortillas around the outsides of your greased baking sheet and place 1 in the centre.
Add some plant-based cheese to the bottom, followed by your filling, followed by a final layer of plant-based cheese.
Place a tortilla in the middle, fold up the sides & bake at 400f for 20 minutes or until golden.
Make Buffalo Ranch
While your quesadilla bakes, whip up the Buffalo Ranch Dip. Blend all dip ingredients until smooth, then season with salt and pepper.
Serve and Enjoy
As the aroma fills your kitchen, take your golden quesadilla from the oven. Slice and serve with generous dollops of Buffalo Ranch Dip.
Tips for Sheet Pan Quesadilla
Time-Saving Tip: Prep the vegetables in advance or consider using pre-chopped veggies for an even quicker assembly.
Can I freeze the quesadilla for later? Absolutely! Wrap individual slices in parchment paper and freeze in a ziplock bag. Reheat in the oven for a satisfying snack or meal.
If your tortilla edges rise, you can also place another baking sheet on top to keep them from sticking up.
Allergies / Substitutions
- Swap plant-based cream cheese for cashews, sunflower seeds, or hemp seeds.
- Swap tofu for seitan or tempeh or customize with your favorite protein.
- Cheese Swap: Experiment with different plant-based cheese varieties to discover your favorite combination.
- Gluten-Free Twist: Opt for gluten-free tortillas to make this recipe suitable for gluten-sensitive individuals.
- For Protein Boost: Add chickpeas, black beans, or your preferred protein for an extra dose of protein.
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Sheet Pan Quesadilla with Buffalo Ranch Dip
Ingredients
For Sheet Pan Quesadilla
- 1 white onion
- 1 cup corn
- 4 cloves garlic
- 3 bell peppers
- 2 cups sliced mushrooms
- 400 g extra firm tofu
- 1.5 cups white kidney beans
- 1 tbsp smoked paprika
- 1 tsp chili powder
- 1 tsp cumin
- 1/4 tsp chili flakes
- Small handful of chopped cilantro
- Juice of 1-2 limes to taste
- 8 medium tortillas
- 1 cup plant-based mozzarella shreds
- 1 cup plant-based cheddar cheese shreds
For Buffalo Ranch Dip
- 1/2 cup plant-based cheese spread
- 1 tbsp hot sauce
- 2 tbsp plant milk
- Juice of 3/4-1 lemon
- 1 tbsp Dijon mustard
- 1 tsp dried dill
- 1/2 tsp onion powder
- 1/4 tsp garlic powder
- Salt and pepper to taste
- 1 tbsp fresh chives
Instructions
- Cook your onions and corn for 5 minutes until the onions are translucent and the corn has a nice char.
- Add in your mushrooms, bell peppers, and garlic, and cook for a further 5 minutes.
- Add in your tofu, beans, spices, lime, and cilantro, and mix to combine.
- Season to taste with salt and pepper
- Place your tortillas around the outsides of your greased baking sheet and place 1 in the center.
- Add some plant-based cheese to the bottom, followed by your filling, followed by a final layer of plant-based cheese.
- Place a tortilla in the middle, fold up the sides & bake at 400f for 20 minutes or until golden.
- If your tortilla edges rise, you can also place another baking sheet on top to keep them from sticking up.
- While your sheet pan quesadilla bakes in the oven, make your Buffalo ranch sauce.
- Add all ingredients into a blender and blend until smooth. Season with salt and pepper to taste.