Easy Sheet Pan Quesadillas with Salsa Crema (dairy-free)

Sheet pan quesadillas are a delicious and nutritious easy dinner that is perfect for vegans and anyone who wants to cut down on dairy but loves a good Mexican dish. This recipe is dairy-free and a great way to incorporate more veggies into your diet, making it a perfect meal for busy weeknights or feeding a crowd.

Topped with a lime slaw and a cashew cheese and salsa crema, it’s no wonder this sheet pan quesadilla recipe is a family favorite!

The beauty of this recipe is that it is customizable to suit your taste preferences and dietary restrictions. Let’s explore how to make dairy-free sheet pan quesadillas that are both easy to prepare and packed with flavor. Whether you are a vegan, lactose-intolerant, or just looking to try something new, this recipe is sure to satisfy your taste buds and leave you feeling full and happy.

Why You Will Love These Easy Quesadillas

There are many reasons why you should consider making vegan sheet pan quesadillas with crema sauce.

For starters, vegan quesadillas are a great way to enjoy a filling and delicious meal without any dairy. They are perfect for those who follow a plant-based diet, or for anyone who is looking to reduce their meat and dairy intake.

By using a sheet pan to cook these oven quesadillas, you can save time and minimize clean-up, making this recipe a convenient and easy option for busy weeknights. Sheet pan meals are becoming so popular for good reason.

The crema sauce is a perfect complement to the veggies in the quesadillas, adding a creamy, tangy flavor that brings everything together. While traditional crema sauce is made with dairy, there are many vegan options available that are just as tasty.

Overall, making vegan sheet pan quesadillas with crema sauce is a great way to enjoy a healthy, delicious, and satisfying meal that is easy to prepare and perfect for sharing with friends and family. Whether you are vegan or just looking to eat more plant-based meals, this recipe will surely please your taste buds and leave you feeling full and satisfied.

Optional Toppings

Besides the delicious citrusy slaw, you’ve got to try some of my favorite ingredients to add to the top of the tortillas that your whole family will enjoy! Place any of the following ingredients over the quesadillas.

-Avocado

-Black olives

-Fresh cilantro

-Green chilis

-Green onions

-Lime juice

-Pico de gallo

-Tomatoes

-Vegan cheese

-Vegan sour cream

What are the Ingredients?

For the delicious quesadillas, you will need the following ingredients.

Avocado oil-This is what you will use to cook the vegetables in.

Tortillas-Use your favorite large burrito-sized tortillas for this recipe. From flour tortillas to corn tortillas and anything in between, choose your favorite variety.

Beans-You can use a can of your favorite refried beans. Black beans or pinto beans work best for this vegan sheet pan quesadilla recipe.

Red bell pepper-You could definitely use any color bell pepper that you have on hand. I enjoy the flavor of red, however.

Red onion-You can use your favorite onion variety with these quesadillas. I just prefer red to white or yellow.

Zucchini-I love how the zucchini squash really makes the quesadillas more hearty. This is one of my favorite additions to Mexican food.

Spices-This includes garlic powder, onion powder, chili powder, cumin, salt, and pepper.

Avocado oil cooking spray-You will use this spray to lightly coat the quesadillas before putting them in the oven.

For the slaw topping, you will need the following ingredients.

Cabbage-I like to use thinly sliced red cabbage for this easy slaw. The easiest way to achieve a thin cut is to use a mandoline.

Lime juice-Is there such a thing as a Mexican meal without lime juice? I think not.

Honey-If you cannot use honey, maple syrup works, also.

Olive oil-This is the perfect base for a salad dressing and has a light flavor that works well for this simple slaw.

Red wine vinegar-Technically, you can use red wine, white, or apple cider vinegar varieties as well.

Salt-Finish off the slaw with a pinch of salt.

For the Salsa Crema, you will need the following ingredients.

Cashews-Don’t forget to either soak the cashews in water overnight or place them in hot water for an hour prior to making the sauce.

Vegetable stock-The flavor is much better than using water. Don’t skip this part, in my opinion. Water will work, though.

Nutritional yeast-This is the best and healthiest cheese alternative. While you may not get the creaminess like cheese offers, you get a bunch of health benefits from nutritional yeast.

Fresh salsa-The salsa turns this sauce from normal “cheese” sauce to Mexican cheese sauce.

Fresh garlic-This is always the best part of a sauce. Garlic powder will work, however, I highly recommend fresh garlic.

Spices-This includes salt, chili powder, and cumin. You are basically making your own simple taco seasoning.

And, of course, the optional garnishes listed above.

How to Make These Crispy Quesadillas

Step one-Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper or a silicone mat.

Step two-Place a pan over medium heat. Drizzle the avocado oil into the pan and allow it to heat up. Add the chopped onion and bell peppers and cook until it looks about halfway done. This should take about 5 minutes.

Step three-Add the sliced zucchini and the spices, salt, and pepper to the pan. Continue cooking the mixture, stirring every 30 seconds or so. Once the mixture is fully cooked, remove the pan from the heat and set it aside.

Step four-Prepare the quesadillas by spreading an even layer of the refried beans over one half of the tortilla. Next, cover the beans with about 3/4 cup of cooked vegetables. Last, sprinkle the vegetables with a tablespoon or two of nutritional yeast. You should have enough to make 3-4 quesadillas.

Step five-Fold the tortillas so that it makes a semicircle. Use the avocado cooking spray to cover the tops of the quesadillas.

Step six-Grab a second baking sheet and place it over the quesadillas. This will turn them crispy, yum! Place the pans into the oven and cook for 20 minutes. Remove the top sheet pan after 20 minutes, and continue cooking for an additional 5 minutes.

Step seven-Make the slaw. Starting with the cabbage as a base, add everything to a bowl and toss it all up. Set it aside.

Step eight-Make the salsa crema. Place all of the ingredients into a high-speed blender and blend until it becomes a very creamy sauce. Set it aside.

Step nine-Assemble the quesadillas. Transfer one to a large plate. Top with 3/4 cup of the slaw and any other optional favorite toppings, and then drizzle with the salsa crema. Enjoy!

How to Store Leftovers

This easy recipe just got easier. That’s because all you need to do is wrap your leftover quesadillas in tin foil or place them in an airtight container and store it in the fridge for up to two days. Place the slaw and the salsa cream in separate air-tight containers and store them in the fridge, as well. The slaw will last 2-3 days and the salsa cream will last 3-5 days.

To reheat, place a quesadilla on a microwavable plate, and heat for about 1-1.5 minutes.

Tips + Modifications

An easy way to thinly slice the red cabbage is to use a mandoline. It really does the trick. I highly recommend investing in one.

Make sure to use refried beans and not whole beans in this recipe. They need to be able to smear into the quesadillas and hold the vegetables and nutritional yeast.

Do not overstuff the quesadillas. They will spill out during cooking due to the weight of the top pan.

Other Vegan-Inspired Dinner Ideas

These Vegan Layered Lentil Tacos are like no other taco recipe out there! They are incredible.

Plant Based Sweet Potato Burrito Bowls are a filling and tasty dinner option!

Enjoy!

XOXO

Michelle