If there’s one recipe that makes life easier when feeding a crowd, it’s these sheetpan vegetables quesadillas. Not only are they quick to prepare, but everything is cooked and assembled in just one pan, which means minimal cleanup – always a win on busy weeknights. The combination of roasted vegetables and melted cheese makes this dish both comforting and satisfying, while the crispy tortillas give you that irresistible crunch with every bite.
The filling is where the magic happens. Mushrooms, peppers, and onions are sautéed until golden and lightly charred, which brings out their natural sweetness and smoky flavor. Once combined with gooey cheddar jack cheese, the result is a rich and savory mix that tastes just as good as your favorite restaurant quesadilla – if not better. What makes this recipe extra fun is the way it’s layered and folded, almost like creating one giant quesadilla to bake in the oven. After 15 minutes, you’ll pull out a golden, cheesy masterpiece that slices beautifully into portions for sharing.
I love serving these sheetpan vegetables quesadillas with a simple green salad and a tangy dip of sour cream with lime juice. You could also add guacamole or salsa on the side if you want extra flair. The best part? It’s versatile. You can switch up the vegetables depending on the season or what’s in your fridge, making it a reliable go-to recipe throughout the year.
Whether you’re hosting a casual dinner with friends or need a family-friendly meal that everyone will enjoy, these sheetpan quesadillas deliver on all fronts. They’re easy, colorful, and packed with flavor – proof that vegetarian comfort food can be just as hearty and satisfying as any meaty dish.
Sheetpan Vegetables Quesadillas
Equipment
- Skillet
- Large sheet pan
- Sharp knife
Ingredients
- 20 oz white mushrooms sliced (570g)
- 4 large peppers of mixed colors core and seeds removed, sliced
- 1 large white onion sliced
- 2 tbsp olive oil
- 1 bag of 8 large flour tortillas
- 8-10 oz shredded cheddar jack cheese 225-280g
- Salt and pepper
- ¼ cup butter melted (60g)
Instructions
- Preheat the oven to 375ºF / 190ºC degrees.
- Heat the oil in a large skillet then add in the onions and cook until just starting to soften. Add in the mushrooms and peppers.
- Cook over a medium heat stirring regularly until the mushrooms have turned golden and released all their water and the onions and peppers are charred and softened. This will take around 10-12 minutes. Season with salt and pepper.
- Take a large sheetpan and arrange six of the flour tortillas around the edges and down the center leaving an overhang all the way around.
- Tip the cooked vegetables over the tortillas and spread into an even layer.
- Sprinkle the shredded cheese over the top.
- Fold the over hanging edges of tortillas in towards the center of the sheet pan folding over the vegetables and cheese then use the remaining two tortillas to sit on top on the center so that the vegetables are completely covered.
- Brush with the melted butter then take a second large sheet pan and press on top then place into the oven for around 15-20 minutes.
- Slice and serve with a fresh green salad and a lime and sour cream dip.
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