Sheet Pan Quesadillas Recipe
One of our go-to weeknight dinners, this sheet pan quesadilla recipe is loaded with savory beef, beans, and lots of cheese. Assembled and cooked on a sheet pan, it's quick, easy, and a complete lifesaver on busy days!
Servings: 4 servings
Equipment
- 2 Half Sheet Pans
Ingredients
- 1 Tablespoon extra-virgin olive oil
- 1 pound lean ground beef
- 1 onion chopped
- 2 bell peppers chopped
- 1 (15 ounce) can black beans, drained and rinsed
- 1 (4 ounce) can diced green chiles
- 3 Tablespoon taco seasoning store-bought or homemade
- Sea salt to taste
- Freshly ground black pepper to taste
- 8 large flour tortillas
- 1 cup shredded cheddar cheese
- 1 cup shredded Monterey Jack cheese
- 2 green onions thinly sliced
- Sour cream for serving
- Pico de gallo for serving
Instructions
Cook the filling:
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook, breaking it apart with a wooden spoon, until browned, 4–5 minutes.1 Tablespoon extra-virgin olive oil, 1 pound lean ground beef
- Stir in the onion, bell peppers, black beans, and green chiles.1 onion, 2 bell peppers, 1 (15 ounce) can black beans, drained and rinsed, 1 (4 ounce) can diced green chiles
- Continue cooking for 5–6 minutes, until the vegetables are softened.
Season:
- Add the taco seasoning along with ¼ cup water. Stir well and cook until the liquid has evaporated and everything is coated in seasoning, 3–4 minutes.3 Tablespoon taco seasoning
- Remove from heat. Taste and adjust with more salt or taco seasoning, if desired.Sea salt, Freshly ground black pepper
Assemble:
- On a half sheet pan, arrange 6 tortillas around the edges so that half of each hangs over the sides.8 large flour tortillas
- Place 1 tortilla in the center to cover the pan. Spread the beef and veggie mixture evenly over the tortillas. Sprinkle with both cheeses and green onions. Place another tortilla in the center on top, then fold the overhanging tortillas inward to cover the filling.1 cup shredded cheddar cheese, 1 cup shredded Monterey Jack cheese, 2 green onions
Bake:
- Set another sheet pan on top to hold everything in place.
- Bake at 375°F for 20 minutes, until the tortillas start to crisp. Remove the top pan and continue baking for 15 minutes more, until golden and crispy.
Serve:
- Slice into squares or rectangles. Serve warm with sour cream and pico de gallo.Sour cream, Pico de gallo
Nutrition
Serving: 1serving | Calories: 742kcal | Carbohydrates: 59g | Protein: 52g | Fat: 33g | Saturated Fat: 16g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.4g | Cholesterol: 124mg | Sodium: 1118mg | Potassium: 892mg | Fiber: 13g | Sugar: 4g | Vitamin A: 703IU | Vitamin C: 5mg | Calcium: 537mg | Iron: 8mg
