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Loaded Sheet Pan Quesadilla

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.
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Prep Time 10 minutes
Cook Time 30 minutes
Total Time 40 minutes
Course Lunch
Servings 8
Calories 374 kcal

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.

Nutrition

Serving: 1servingCalories: 374kcalCarbohydrates: 48gProtein: 18gFat: 15gSaturated Fat: 5.4gPolyunsaturated Fat: 4.19gMonounsaturated Fat: 4.04gTrans Fat: 0.3gSodium: 883.8mgPotassium: 720mgFiber: 10gSugar: 10gVitamin A: 160IUVitamin C: 66.62mgCalcium: 435mgIron: 4.3mg
Keyword buffalo ranch dip, dairy free dip, easy vegan recipe, high protein, Loaded Sheet Pan Quesadillas, sheet pan quesadilla, smoky tofu, vegan sheet pan quesadilla
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