These oven-baked quesadillas are my go-to for busy nights. They're easy, customizable and family-approved. I can make a whole batch at once without standing over a skillet, so we all actually get to sit down and eat together!
This recipe came out of pure necessity. Our kids are obsessed with Mexican food (one loves tacos, the other two love quesadillas) and we were constantly making around 10 of them on the stovetop, one at a time, just to get through dinner. My husband and I felt like short-order cooks, stuck at the stove flipping one quesadilla after the next while everyone else was eating. We were never sitting down as a family.
That’s when I had the idea to try baking them on a sheetpan. And honestly? Total game-changer! Now I can prep everything in just a few minutes, pop them in the oven, flip once, and dinner’s ready. Everyone gets exactly what they want, and I get a night of mostly hands-off cooking.
Why Use the Sheetpan Method?
Aside from the time-saving magic, baking your quesadillas gives you crispy, golden perfection - better than what you get on the stove in less time and with less mess. Lining the pan with parchment paper makes cleanup a breeze, and you can fit 4-5 large quesadillas on each one. For our family of five, we use two pans and prep them all at the same time.
Tips for Best Results
- Oil is key! If you skip the oil, your quesadillas won’t crisp up. I recommend using avocado oil for its neutral, slightly buttery taste and high smoke point. It holds up to the high heat (425ºF) and helps the tortillas turn golden brown without burning. I use about 1 tablespoon per tortilla shell. Don't skimp!
- Don’t overstuff. This isn’t a burrito! A thin layer of cheese and your chosen fillings goes a long way and prevents them from bursting open.
- Watch your tortillas. If using gluten-free brands like Siete, monitor closely as they can brown a bit faster. My kids like the Mission tortillas (not gluten-free).
Ingredients
The basics are just tortillas and cheese, which my two younger kids like best. If I'm short on time, I'll grab vegan shredded cheese from the store. But ideally, I'll take 10 minutes to make my own vegan mozzarella.
The beauty of these quesadillas is that they’re totally customizable. For our two picky eaters, I just use vegan cheese. For the rest of us, I might add black beans (for added protein), sautéed veggies or leftovers I’ve prepped earlier in the week - like my black bean dip or taco-seasoned bell peppers and onions.
How to Make these Sheetpan Quesadillas
1. Brush with oil.
2. Fill halfway and fold.
3. Bake and flip.
I like to slice them with a pizza cutter and then serve with guacamole or my cashew-based vegan sour cream.
These sheetpan quesadillas have become a staple in our house, and I hope they'll become one in yours too! They are a lifesaver when you just want everyone fed and happy without having to think much about dinner. Please tag any photos @eatingbyelaine and let me know how you make them your own!
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Loaded Sheetpan Vegan Quesadillas (Bake a Whole Batch at Once!)
- Total Time: 18 minutes
- Yield: 4
- Diet: Vegan
Description
These oven-baked quesadillas are my go-to for busy nights. They're easy, customizable and family-approved. I can make a whole batch at once without standing over a skillet, so we all actually get to sit down and eat together!
Ingredients
- 6 large tortillas
- 4 tablespoons avocado oil (or more if needed to generously coat the tortillas - they should be fully saturated)
- 6-8 tablespoons vegan mozzarella cheese (homemade or store bought) or vegan cheddar cheese
- optional add-ins: cooked black beans, black bean dip, vegan walnut taco meat, sautéed diced bell peppers and onions with my homemade taco seasoning, rice and/or crispy sweet potatoes
- optional garnishes: pico de gallo, guacamole, vegan sour cream, green onions, red onions, cilantro, jalapeño, lime and/or avocado slices
Instructions
- Preheat oven to 425 degrees Fahrenheit. Line a large sheet pan with parchment paper.
- Place the tortillas on the parchment paper and coat them with the avocado oil using a silicone brush. Flip the tortillas to the other side and fill with vegan mozzarella cheese and any additional add-ins (on one half of the tortilla). Fold the tortilla over (the oiled side should on the outside).
- Bake for 8 minutes. Prep any garnishes during this time. Gently flip the tortillas and bake another 5 minutes until both sides are crispy and golden brown but not burnt. Cut each tortilla in half with a pizza slicer or knife. Enjoy while hot with garnishes of choice.
Equipment
Buy Now → - Prep Time: 5
- Cook Time: 13
- Category: Entrée
- Method: Oven
- Cuisine: Mexican
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