"Carne" Asada Vegan Sheet Pan Quesadilla

0 Preheat the oven to 425 degrees(F).
1 In a medium sized mixing bowl, combine 1 tablespoon olive oil, soy sauce, orange juice, lime juice, garlic, cilantro, hot sauce, and cumin.  Whisk to combine. Set aside. 
2 Heat the remaining 1 tablespoon of olive on medium high in a large non-stick skillet. Add the vegan beef or tofu crumbles. Sauté, reducing heat as needed, until the "beef" or tofu has browned. About 10 minutes. 
3 Now, pour the sauce you made into the skillet and stir to combine. Continue to cook the "beef" or tofu for another 2-3 minutes. Remove from heat. 
4 Take a large sheet pan and lay 6 tortillas around the edges of the pan, hanging off the sides. Then put one tortilla in the middle. 
5 Spread the "carne" Asada evenly over the tortillas on the sheet pan. Then spread the vegan cheese evenly over the top of that. 
6 Take one more tortilla and cut it in half, place one half on top of the "meat" and cheese on one end of the pan and the other half on the other end of the pan.
7 Fold all the tortillas in to the center, so all of the "meat" and cheese is covered. (See video for visual instructions).
8 Spray the top of the tortillas with non-stick spray. Place another sheet pan on top of the quesadilla and bake for 20 minutes.
9 Remove the sheet pan from on top of the quesadilla and bake for 5-10 more minutes. Or until brown and the cheese is bubbly.
10 While the quesadilla bakes, make the spicy ranch if desired. 
11 Add all the spicy ranch ingredients to a food processor and pulse to combine. 
12 Once the quesadilla is done, cut into squares with a pizza cutter and serve with toppings of choice.