Name: Sheet Pan Quesadillas
Prep time: 18 min
Cook time: 42 min
Total time: 60 min
Yield: 8 servings
Ingredients: 2 tbsp olive oil; 1 large yellow onion (diced); 1 large red bell pepper (diced (any color will work)); 6 clove garlic (minced); 4 cup extra firm tofu (drained, pressed, and cubed); 2 can pinto or black beans (rinsed and drained); 0.25 cup fresh cilantro (finely chopped); 1 tbsp chili powder; 2 tsp ground cumin; 1 tsp smoked paprika; 1 tsp black pepper; 3 tbsp soy sauce; 1 null lime (juiced); 10 null burrito size flour tortillas; 2.5 cup vegan shredded cheese ((cheddar or Mexican preferred)); null null vegan sour cream; null null salsa; null null guacamole

Instructions

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1

Preheat oven to 400°F (200°C).
2

In a large skillet over medium heat, warm the olive oil (2 tbsp). Add yellow onion (1 large) and red bell pepper (1 large), cook for 3-4 minutes until softened. Add garlic (6 clove) and cook for 1 more minute, stirring.
3

Stir in extra firm tofu (4 cup), pinto or black beans (2 can), fresh cilantro (0.25 cup), chili powder (1 tbsp), ground cumin (2 tsp), smoked paprika (1 tsp), black pepper (1 tsp), soy sauce (3 tbsp), and juiced (1 lime). Cook for 8 minutes, stirring often. Remove from heat and let cool to room temperature.
4

Generously grease a half sheet baking sheet with nonstick spray or vegan butter. Arrange size flour tortillas (6 burrito) around the edges, with half of each tortilla hanging over. Place size flour tortillas (2 burrito) in the middle, covering the exposed pan.
5

Sprinkle half of the vegan shredded cheese (2.5 cup) over the tortillas. Spread the tofu mixture evenly, then sprinkle the remaining vegan shredded cheese (2.5 cup) over the top.
6

Place the remaining size flour tortillas (2 burrito) over the cheese in the center. Fold the overhanging tortillas inward to cover the fillings and touch the center tortillas.
7

Place another baking sheet on top. Place an oven-proof weight, such as a cast-iron skillet, on top of the sheet tray. Bake for 20 minutes. Remove the top baking sheet and weight. Bake for another 15 minutes, until the tortillas are golden and crisp.
8

Cut into 16 pieces. Serve with desired toppings like vegan sour cream, [salsa], and [guacamole].