This is just about the easiest dinner idea you’ll ever make! The whole family will enjoy customizing these!

Vegetarian Sheet Pan Dinner

I have lived most of my life under a culinary rock. I’ve been quick to try baking new things, but resistant to try cooking new things. I would always order the same thing when we go out to eat, too, because I was fearful I wouldn’t like something new and it would be a waste of money.

When I decided to change my lifestyle, I knew I couldn’t just eat less of what I always ate because I would eventually go back to eating too much of it again.

I tackled one new food experience at a time, starting with avocados. I thought I hated them, turns out I just never gave them a chance! I tried them a few times and wasn’t excited, but then as I ate more things without it I realized I missed it! I have missed so many opportunities at trying new food, I am not going to waste another minute thinking I am going to waste a dollar at trying new food!

I have grown so much and I have learned to love things packed with flavor I never knew, like peppers and onions!

These Vegetarian Sheet Pan Quesadilla’s are a great way for each of your family members to make them how they want. And they are super easy to make, too!

Some other dinner ideas your family can make how they want are Taco Salad Bowls , Vegetarian Enchilada’s , and Vegetarian Chicken Chimichanga’s!

Vegetarian Chicken Chimichanga’s!

What You’ll Need

16 oz bag Morningstar Griller Curmbles

1 oz packet Mild Taco Seasoning

6 Burrito Size Flour Tortilla’s

16 oz can Fat Free Refried Beans

15 oz can Black Beans, Drained & Rinsed

1/2 cup Shredded Cheese

Toppings

Quesadilla Toppings

Salsa

Sour Cream

Shredded Lettuce

Avocado

Diced Tomato

Diced Peppers

Sliced Black Olives

Jalapenos

Diced Onion

How to Make Vegetarian Sheet Pan Quesadilla’s

Preheat oven to 425 degrees.

Prepare a 16 oz bag of Morningstar Griller Crumbles in a frying pan over medium heat with 1 packet mild taco seasoning and a little oil. Fry until golden brown.

Rub a little butter on the bottom of a 9 x 13 sheet pan.

Cover the buttered pan with 4 burrito size tortilla’s, leaving about half of each tortilla hanging off the edge of the pan.

Spread 16 oz fat free refried beans evenly over the tortillas.

Spread half of the prepared crumbles over the beans.

Spread 15 oz can of drained and rinsed black beans over the refried beans.

Sprinkle 1/2 cup shredded cheese over the beans.

Fold ends of the tortilla’s that are hanging off the pan over the bean and cheese mixture. Lay 2 burrito size tortilla’s over the folded ends covering the remaining bean and cheese mixture.

Rub a little butter over the exposed tortilla’s.

Lay another sheet pan on top of the quesadilla’s and bake for 10-15 minutes or until the outer tortilla’s are golden brown.

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Ingredients – You can put whatever you’d like and as much as you’d like on the inside of your quesadilla’s!

Sheet pan size – You can use any size sheet pan you’d like according the number of people you are serving.

Butter – You can use non-stick spray instead of the butter if you’d like.

Leftover crumbles – You can use the leftover crumbles another night in a Taco Salad Bowl or Copycat Taco Bell Crunchwrap Supreme!

Scraps – Most nights I make these I just use up whatever scraps I have in the refrigerator to use up leftovers!

Healthier variation – To make these healthier, I swap the flour tortillas for wheat tortillas and I swap the shredded cheese for the Best Vegan Nacho Cheese Sauce!

Vegan – You can easily swap the dairy ingredients for vegan.

Beans – You can swap the black beans for chili beans if you’d like.

Tortilla’s – Any size work, if you use smaller you’ll just need to use more.

Grilled veggies – Grilled fajita vegetables taste great in these, too!

Vegetarian Chicken – You can even use Morningstar Vegetarian Chicken Strips in these with the bean/cheese mixture!