Print

Sheet-Pan Quesadillas

Sheet-Pan Quesadillas
Print Recipe

Sheet-Pan Quesadillas are a quick, flavorful, and comforting meal perfect for busy weeknights. This recipe combines melty cheese, protein-rich black beans, and vibrant veggies cooked all on one sheet pan for easy cleanup and delicious results. Crispy on the outside and gooey on the inside, these quesadillas are fully customizable, family-friendly, and ready in under 30 minutes.

Ingredients

Base Ingredients

  • Flour tortillas (8 large)
  • Olive oil (2 tablespoons)

Filling

  • Shredded cheese blend (2 cups; cheddar, Monterey Jack, or Mexican blend)
  • Canned black beans (1 cup, drained and rinsed)
  • Diced bell peppers (1 cup)
  • Chopped onions (1/2 cup)
  • Chili powder (1 teaspoon)
  • Cumin (1 teaspoon)

Toppings

  • Fresh cilantro (1/4 cup, chopped, optional)
  • Sour cream (for serving)
  • Salsa (for serving)

Instructions

  1. Preheat and Prepare Your Pan: Heat your oven to 400°F (204°C) and line a large sheet pan with parchment paper or a silicone baking mat for easy cleanup and even baking.
  2. Assemble the Quesadillas: Lay half of the flour tortillas flat on the prepared sheet pan. Sprinkle a generous layer of shredded cheese on each tortilla, followed by black beans, diced bell peppers, chopped onions, and a pinch of chili powder and cumin. Press the remaining tortillas gently on top to form sandwiches.
  3. Brush with Olive Oil: Lightly brush the tops of the assembled quesadillas with olive oil to encourage a golden, crispy finish during baking.
  4. Bake Until Golden and Melty: Place the sheet pan in the oven and bake for 12 to 15 minutes, until the tortillas are crisp and golden and the cheese inside is melted and bubbling.
  5. Slice and Serve: Remove the quesadillas from the oven and let them cool for a minute to allow the cheese to set slightly. Slice into wedges and serve with sour cream, salsa, and fresh cilantro.

Notes

  • Avoid sogginess: Drain canned beans well and pat vegetables dry before assembling.
  • Even layering: Spread fillings evenly for consistent flavor in every bite.
  • Use a heavy sheet pan if possible; thin pans may burn the tortillas.
  • Let the quesadillas rest a minute after baking to set the cheese for easier slicing.
  • Customize the cheese blend by mixing sharp cheddar with milder cheeses for improved flavor and melt.

Nutrition

Keywords: sheet-pan quesadillas, quick dinner, easy quesadillas, weeknight meal, cheesy quesadillas, baked quesadillas, vegetarian

Find it online: https://mealsbylina.com/sheet-pan-quesadillas/