DISCLAIMER: This post was developed in sponsored partnership with Yves Veggie Cuisine, however, as always, all opinions are genuine.
This Baked Vegan Quesadilla is one of my favourite healthy kids school lunch box ideas that’s packed with iron, protein and veggies.
School is in full swing so, mamas and dads, and you’ve probably already hit a bit of a lunch box inspiration plateau. I got you. If the kiddos are super DONE with sandwiches and wraps, slide this vegan quesadilla into their lunch boxes and get ready to get it back EMPTY.
Table of contents
Why This Recipe Works
Now, I totally get your skepticism about serving your kiddos vegan food. But this vegan quesadilla is super “meaty” tasting and yet will absolutely fit the bill for your next Meatless Monday. I also love this recipe because it’s
- High in protein, ~11 grams of plant based protein!
- Customizable – add whatever veg your kids love inside!
- Quick to make as it only requires 5 simple steps
Key Ingredients
Whole Wheat Tortillas – I prefer to use whole wheat tortillas to add a little fibre boost, but feel free to use any tortilla you have on hand.
Veggie Ground Round – To make these quesadillas vegan, I use veggie ground round to add some plant-based protein. You can also use black beans or baked tofu. If you don’t need to make these vegan, you can use ground meat or grilled chicken, as well.
Yellow Bell Pepper -This gives the vegan quesadilla a delicious and healthy crunch. You can also use red or green bell pepper in this recipe and/or any veggies you have on hand that you need to use up!
Tomato – in my opinion, you just can’t make a vegan quesadilla without some tomatoes. I use cherry tomatoes in this recipe but you can use any tomato variety instead.
Shredded Cabbage – this will also add some extra veggies and texture to the quesadilla
Vegan Cheese – because what is a quesadilla without some deliciously melted cheese?
Salsa – for dipping and extra flavour!
How To Make This Recipe
Step 1: Preheat oven to 400 and grease a large baking sheet with olive oil. Allow the pan to heat up while you assemble.
Step 2: Divide the veggie grounds, bell pepper, tomatoes, cabbage and cheese between the four tortillas (onto one side only). Fold over.
Step 3: Transfer the quesadillas to the baking sheet and spritz with olive oil. Bake for 10 minutes.
Step 4: Carefully flip them over and bake for another 10 minutes.
Step 5: Cut into triangles and serve with guacamole and salsa.
Expert Tips
The best news of all….you CAN make this vegan quesadilla crispy without pan-frying them, saving you calories and a HUGE headache. I don’t know about your quesadilla flipping skills in an awkward frying pan but the struggle is REAL. Simply heat your oven to 400 F, grease the baking sheet with olive oil, and let it sit in the oven while you assemble the quesadillas. Then once it hits the pan, the vegan baked quesadilla will get a nice crispy crust immediately! I also give them a little spritz with olive oil in an oil atomizer.
Recipe FAQs
Of course! I’m just such a pan-frying struggler – all of the filling always falls out and I end up with a crazy mess (and burnt fingers) crying to re-assemble it.
Yep! I bake off a big batch and they will last in the fridge for two days, stacked in a lunch box with parchment between the layers.
Of course! If you eat cheese, simply use cow’s milk cheese!
More Recipes You Might Like
Looking for more fun lunch recipes like this vegan quesadilla recipe? Check out some of my favorites on the blog!
What are your go-to healthy lunches for back to school? Have you made these crispy vegan quesadilla recipe before? Let me know in the comments below.
Baked Vegan Quesadilla | Healthy School Lunch Idea
Ingredients
- 4 large whole grain flour tortillas
- 1/2 package Yves Veggie Ground Round
- 1 yellow bell pepper diced
- 1 cup grape tomatoes halved
- 1 cup finely shredded cabbage
- 2 cups shredded vegan cheese
- Extra virgin olive oil for greasing Guacamole, for serving
- Salsa for serving
Instructions
- Preheat oven to 400 and grease a large baking sheet with olive oil. Allow the pan to heat up while you assemble.
- Divide the Yves Veggie Ground Round, bell pepper, tomatoes, cabbage and cheese between the four tortillas (onto one side only). Fold over.
- Transfer the quesadillas to the baking sheet and spritz with olive oil. Bake for 10 minutes.
- Carefully flip them over and bake for another 10 minutes.
- Cut into triangles and serve with guacamole and salsa.
Nutrition
Abbey Sharp is a Registered Dietitian (RD), regulated by the Ontario College of Dietitians. She is a mom, YouTuber, Blogger, award winning cookbook author, media coach specializing in food and nutrition influencers, and a frequent contributor to national publications like Healthline and on national broadcast TV shows.
Rachel says
Quick dinner for the family. I just made these tonight and they were a big hit. This recipe allows you to be very flexible with ingredients which is nice in case you forgot something at the store or want some variation.
Kay says
Why can I only see 2 inches of screen and its rolling as I’m typing?
Abbey Sharp says
Can you share a screenshot of this?
Kaila says
I know this is intended for kids…but I WANT some!! LOL
Kid friendly and adult approved too I guess. YUMMMM!
Abbey Sharp says
haha totally adult friendly too 🙂
Stephanie McKercher says
Love that these quesadillas are vegan! They look like such a satisfying and fun meal to have for lunch. I need to try these veggie crumbles!
Abbey Sharp says
Totally. They’re so delicious
Angela says
Yum! My kids love quesadillas. I had not thought of adding the Veggie Ground Round…can’t wait to give it a try.
Abbey Sharp says
Enjoy!
Leslie says
This looks delicious, healthy, and simple! Great idea for lunches! Love that! Can’t wait to make these for my kiddos!
Abbey Sharp says
Yes and yes! So easy to make
Deborah Brooks says
well you know i love this! sign me up for a few
Abbey Sharp says
Aw yeah! Love it
Kelly says
What a great lunch or snack – kid or not. Love how easy and tasty they are!
Abbey Sharp says
Yes and yes!