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Sheet Pan Black Bean Quesadillas with Cashew Cheeze Sauce

  • Writer: Samantha @ The Vegan Littles
    Samantha @ The Vegan Littles
  • 6 days ago
  • 2 min read

This giant sheet pan quesadilla is crispy, cheesy, and packed with plant based protein!. It bakes up golden and melty, then gets served with my creamy cashew cheeze sauce for dipping. Family-friendly and always a hit!

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Ingredients-

For the Cashew Cheeze Sauce

  • 1 cup raw cashews (soaked in boiling hot water for 10 minutes)

  • 1 cup fresh water

  • 3 tbsp nutritional yeast

  • 1 tsp garlic powder

  • ½ tsp onion powder

  • ½ tsp salt (or to taste)

  • pinch of paprika


For the Veggie Filling:

  • 1 tbsp olive oil

  • 1/2 onion, diced

  • 2–3 garlic cloves, minced

  • 2 tbsp tomato paste

  • 1 bell pepper, diced

  • 1 zucchini, diced

  • 1–2 cans black beans, rinsed and drained

  • 1–2 cups water (½ cup if using 1 can, 1 cup if using 2 cans)

  • Taco Seasoning (homemade or store bought)

    • 2 tbsp chili powder

    • 1 tbsp garlic powder

    • 1 tsp onion powder

    • 1 tsp smoked paprika

    • ½ tsp dried oregano

    • ½ tsp salt

    • Pinch of cayenne (optional, for heat)


For Assembly

  • 6–8 medium flour tortillas

  • 1–2 cups shredded vegan cheeze (your favourite brand)

  • Olive oil spray or brush of olive oil


Directions

  1. Preheat your oven to 375°F. Spray or brush a large sheet pan with olive oil.

  2. Soak your cashews in boiling hot water for at least 10 minutes while you prepare the filling.

  3. Heat 1 tbsp olive oil in a large skillet over medium heat. Add the onion and garlic and sauté for 2–3 minutes until fragrant.

  4. Stir in the tomato paste, bell pepper, and zucchini. Cook for another 5 minutes, until the veggies start to soften.

  5. Add the black beans, taco seasoning, and water (½ cup if using 1 can, 1 cup if using 2 cans). Stir well, bring to a boil, then reduce to a simmer. Let it cook until most of the liquid evaporates and the mixture is thickened, about 8–10 minutes.

  6. While the filling simmers, make the cashew cheeze sauce. Drain the soaked cashews and add them to a blender with hot water, nutritional yeast, garlic powder, onion powder, salt, and paprika. Blend until smooth and creamy. Taste and adjust seasoning if needed.

  7. Arrange tortillas on the oiled sheet pan so half of each tortilla hangs over the edge (you’ll fold them over later). Make sure the bottom of the pan is fully covered.

  8. Sprinkle a layer of shredded vegan cheeze directly onto the tortillas. Spoon the black bean and veggie mixture evenly over the top, spreading it to the edges.

  9. Drizzle about half of the cashew cheeze sauce over the filling. Fold the tortillas over to cover, and place 1–2 more tortillas on top if needed to seal everything in.

  10. Brush or spray the top with olive oil. Place another sheet pan on top to weigh it down so it bakes evenly. Bake for 15–18 minutes, until golden brown and crisp.

  11. Let cool for 5 minutes before slicing into squares or wedges. Serve with the remaining cashew cheeze sauce for dipping (and hot sauce if you love a little heat). Enjoy!

 
 
 

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