Vegan High Protein Sheet Pan Quesadillas

Vegan High Protein Sheet Pan Quesadillas are the move if you’re looking for a high protein lunch or dinner made easy!

hopping on this trend a little bit late but let me tell ya, it’s SO worth it!

i saw the Pioneer Woman first made a version of sheet pan quesadillas and then some other bloggers followed suit.

Vegan High Protein Sheet Pan Quesadillas are incredibly easy to put together and PACKED with nutrients.

depending on the tortillas you use, the recipe can be made quite budget friendly. since i used gluten free almond flour tortillas, the bill ended up being a bit more expensive, but you can use any tortillas you want!

for the filling, you can get quite creative too! while i think a protein of sorts is a must, you could totally just make an all veggie sheet pan quesadilla.

next time, i am going to keep the tofu and probably switch up the black beans with a veggie of sorts!

for an amazing depth of flavors and texture, i made homemade guac and then topped with some barbecue sauce. these are optional but make a difference.

you’re going to want some good vegan cheese for the filling by the way, and i went with two types. first, i used miyoko’s vegan mozzarella, which is my favorite and then i added shredded Monterey Jack.

use whatever you have on hand, anything will work because the vegan cheese will get all melty in the center.

depending on which tortillas you use, you can make this recipe larger or scale it back.

here’s everything you need to make Vegan High Protein Sheet Pan Quesadillas

two packs of tortillas (6-8 per pack)

1 can black beans rinsed and drained

14 ounces extra firm tofu

chili power

onion powder

garlic powder

ground cumin

chili powder

enchilada sauce


lime juice

sea salt


vegan cheese (listed what i used above)

barbecue sauce if wanted

if you like my Vegan High Protein Sheet Pan Quesadillas, you’ll also love these other recipes of mine!

Vegan Spanakopita Cups

The Best Nourishing Vegan Potato Salad

Epic Cheesy Vegan Buffalo Cauliflower Dip

Vegan and Gluten Free Cheddar Biscuits

The Ultimate Vegan Baked Brussels Sprouts

Buffalo Barbecue Brussels Sprouts (Vegan + GF)

Vegan and Gluten-free Buffalo Cauliflower Wings

Vegan Garlic Ranch Smashed Potatoes

Easy Veggie Pasta Salad with Tahini Dressing

Vegan Tzatziki Pasta Salad

Delicious Chard and Kalamata Olive Pasta

Dairy-Free Buffalo Sauce Mac n Cheese

Healthy Vegan Sweet Potato Mac and Cheese

Easy Vegan Cacio e Pepe

Semi-Homemade Vegan Pasta Bake

Vegan Greek Village Pasta Salad

Vegan Spicy Mushroom Stroganoff

are you going to make my Vegan High Protein Sheet Pan Quesadillas!?

if you make one of my recipes, i would LOVE to see your creation! be sure to leave a review in the comments section, it is so appreciated and helps my small business. 

also, you can follow upbeetandkaleingit on InstagramPinterest, and Facebook for more vegan recipes!

do you want to save this recipe for later!? you can add the recipe to your recipe board on Pinterest!

it brings me so much happiness to see your beautiful recreations on Instagram :). tag me so that i can see and repost your food on my stories!

Vegan High Protein Sheet Pan Quesadillas

Recipe by MaryCourse: Lunch u0026amp; Dinner, Protein


Prep time


Cooking time




  • 2 packs tortillas of your choosing (need 6-8 per pack)
  • filling
  • 14 ounces extra firm tofu

  • 1 can black beans rinsed and drained

  • 7.5 ounces enchilada sauce

  • 1 tsp chili powder

  • 1/2 tsp ground cumin

  • 1 tsp onion powder

  • 1 tsp garlic powder

  • 3 tbsp avocado oil

  • vegan cheese of your choosing
  • guacamole
  • 3 medium avocados

  • juice of 1/2 lime

  • sea salt and pepper to taste

  • store bought barbecue sauce for drizzling on top


  • preheat the oven to 375 degrees.
  • add the avocado oil, spices, tofu and beans to a pan.
  • saute on medium high heat for about 3 minutes.
  • then, add the enchilada sauce and cook another few minutes until it’s almost fully absorbed.
  • cover a greased baking pan with the tortillas, you can use more than what i did if you want more than 4 servings.
  • add the filling on top of the tortillas, and then add the vegan cheese. TIP- warm up tortillas for 30 seconds so they’re pliable. fold over the sides of the tortillas and top with additional ones until all of the filling is covered.
  • bake at 375 degrees for 17 minutes, then broil for 2 minutes but monitor closely.
  • add the guacamole and barbecue sauce, cut into squares and enjoy!

share this!


Leave a Reply

Your email address will not be published. Required fields are marked *

hi, i'm mary!

I create vegan recipes using real foods that will nourish both your body and soul.

Here, you’ll find everything from scrumptious desserts to savory and nourishing comfort food. Thank you for being here and I hope you enjoy my delicious creations!

shop my cookie dough

popular posts

never miss a recipe

Subscribe to get all of the latest posts sent straight to your inbox.