Vegan Sheet Pan Quesadillas with Avocado Lime Cream

nutritional yeast

🥗Healthier: ground flaxseed

💰Cheaper: parmesan cheese

Ground flaxseed adds healthy fats and fiber, while parmesan cheese can provide a similar cheesy flavor.

tortillas

🥗Healthier: whole wheat tortillas

💰Cheaper: corn tortillas

Whole wheat tortillas offer more fiber, while corn tortillas are often less expensive.

Add olive oil to a frying pan.

Add chopped red onion, bell pepper, and corn to the pan.

Stir fry for a couple of minutes until the onions and peppers start to soften.

Add vegan ground beef (Beyond Meat) and cook for about 5 minutes until cooked through.

Stir in chili powder, pepper, and a couple tablespoons of salsa; cook for a few more minutes.

Line a sheet pan with parchment paper and place one tortilla in the center.

Arrange six tortillas around the outside of the center tortilla.

Sprinkle shredded cheese (Daiya cheddar and Earth Island mozzarella) on top of the center tortilla.

Add the filling on top of the cheese, then add more cheese on top of the filling.

Place another tortilla on top of the filling; if using smaller tortillas, use two.

Fold in all the tortillas like an envelope.

Brush the top with olive oil or melted butter.

Place another sheet pan on top and press down to compact the quesadillas.

Bake with the top sheet pan on for an unspecified time.

While baking, make the avocado lime cream by blending avocado, lime juice, non-dairy milk, salt, garlic powder, and onion powder until smooth.

Remove the top pan after baking and let the quesadillas cool for a few minutes.

Slice into eight pieces using a sharp knife or pizza wheel.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary