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.
Servings: 3 quesadillas
Equipment
- 2 sheet pans one of them lined with parchment paper or a silicone mat
- 1 high speed blender
- 1 saute pan
- 1 medium-sized bowl for the slaw
Ingredients
- 3-4 large tortillas
- 1 (16oz) can of vegan refried beans
- 5-6 tablespoons nutritional yeast
For the quesadilla filling:
- 1 medium red onion, peeled and thinly sliced
- 1 red bell pepper, thinly sliced
- 1 medium-sized zucchini, sliced and then quartered
- ¼ teaspoon cumin
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ¼ teaspoon chili powder
- ½ teaspoon salt
- ¼ teaspoon pepper
For the slaw:
- 3 cups finely shredded red or green cabbage
- juice from ½ a lime
- 1 tablespoon extra virgin olive oil
- 1 teaspoon red wine vinegar
- 1 teaspoon honey or maple syrup
- ⅛ teaspoon salt
For the salsa crema:
- 1 cup soaked, raw, unsalted cashews
- 1 cup vegetable stock/water *I highly recommend stock
- ¼ cup nutritional yeast
- 2 tablespoons fresh salsa
- 2 fresh garlic cloves, roughly chopped
- ¼ teaspoon cumin
- ¼ teaspoon chili powder
- salt and pepper to taste
Instructions
- *Make sure to soak your cashews in water overnight or in hot water for an hour. And then, drain.
- Preheat the oven to 425 degrees Fahrenheit and line a sheet pan with parchment paper or a silicone mat.
- Place a frying 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.
- 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.
- 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.
- Fold the tortillas so that it makes a semicircle. Use the avocado cooking spray to cover the tops of the quesadillas.
- 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.
- Make the slaw. Starting with cabbage as the base, add everything to a bowl and toss it all up. Set it aside.
- 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.
- 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!
Notes
Store leftover quesadillas in tin foil or an air-tight container and place them into the fridge. They will last up to two days.
For leftover slaw, place it into an air-tight container and store it in the fridge. It will last up to 3 days.
For leftover salsa crema, place it into an air-tight container and store it in the fridge. It will last up to 5 days.
An easy way to thinly slice the cabbage is to use a mandoline. It really does the tick. I highly recommend investing in one if you can.
Only use refried beans for this recipe. Whole beans won't work as the quesadilla will fall apart.
Do not over stuff the quesadillas. This will cause them to overflow when baking.