If you’re looking for an easy, cheesy dinner that brings everyone to the table, this Sheet Pan Quesadillas recipe, or sheet pan tortilla bake, is the answer. It’s hearty, full of flavor, and perfect for busy weeknights.
Table of Contents
What is a Sheet Pan Tortilla Bake?
A sheet pan tortilla bake is a layered, oven-baked dish that combines tortillas, seasoned meat, vegetables, beans, and plenty of cheese, all cooked together in one pan for maximum flavor with minimal cleanup. The tortillas act as both the base and the topping, wrapping everything into one crispy, golden package.
Unlike a traditional casserole or lasagna, this recipe has a Tex-Mex twist, with taco-seasoned beef, black beans, green chiles, and melty cheese. It’s customizable, fun to make, and comes out looking like a giant stuffed tortilla pie that slices beautifully. Whether you’re serving it for family dinner or making it ahead for leftovers, it’s a crowd-pleaser.
Ingredients You Need
- Extra-Virgin Olive Oil – A drizzle of olive oil helps everything cook evenly and adds a subtle richness. We love using extra-virgin for its smooth, slightly peppery flavor.
- Bell Peppers – These add color, crunch, and sweetness to the filling. Chop them yourself for the freshest flavor and best texture.
- Onion – Onion brings savory depth that balances the other ingredients. Cooking it until just softened helps release its natural sweetness.
- Lean Ground Beef – This adds a hearty base and soaks up all the seasoning beautifully. Using lean beef keeps the dish lighter without sacrificing flavor and means that you don’t have to deal with draining too much excess fat.
- Black Beans – Beans add creaminess and extra protein to make the dish more filling. We like using canned for convenience, but rinsing them keeps the flavors fresh.
- Diced Green Chiles – These bring a mild heat that makes every bite more exciting. They blend seamlessly into the mixture for a little zing without being overpowering.
- Taco Seasoning – This mix of spices ties everything together with smoky, savory flavor. Homemade taco seasoning works great, but store-bought is quick and easy.
- Sea Salt – A little salt helps all the flavors shine. Taste as you go so you don’t overdo it.
- Freshly Ground Black Pepper – Fresh pepper gives just the right kick of heat. Grinding it yourself makes it extra aromatic!
- Flour Tortillas – Tortillas are the star that hold everything in place. Using large ones makes assembly simple and helps create those crispy edges.
- Shredded Cheddar Cheese – Cheddar adds a sharp, tangy flavor that balances the richness of the beef. Freshly shredded melts the best.
- Shredded Monterey Jack Cheese – Monterey Jack brings a creamy, mild element that pairs perfectly with cheddar. The mix of the two creates the ultimate cheesy pull.
- Green Onions – A sprinkle of fresh green onions adds brightness and a pop of color on top. Slice them thin so they blend into each bite.
- Sour Cream – This cool and creamy topping balances the spices. Add a dollop when serving for the perfect finish.
- Pico de Gallo – Fresh pico adds juiciness and a burst of tangy flavor. It also brightens up the plate with fresh color.
How to Make a Sheet Pan Quesadillas
- Prep the filling. Warm olive oil in a pan, then crumble in the ground beef. Once the meat is mostly browned, add the onion, bell peppers, beans, and chiles. Let everything cook together until the veggies soften and the mixture is fragrant.
- Season it up. Stir in taco seasoning with a splash of water, mixing until the meat and veggies are coated. Let it simmer until the liquid cooks away and the flavors cling to every bite. Adjust with salt or pepper if needed.
- Put it all together. Line a sheet pan with tortillas so they hang over the edges, then place one in the middle. Spread the filling evenly, top with both cheeses and green onions, and place a final tortilla on top. Fold the overhanging tortillas in to close the bake.
- Bake to perfection. Place another pan on top to help hold its shape while baking. Once it’s sturdy, remove the top pan and continue baking until the tortillas are golden and crispy.
- Serve it up. Slice into wedges and add sour cream and pico de gallo for the finishing touch.
Variations
- Chicken – Shredded rotisserie chicken works in place of beef for an easy shortcut.
- Veggies – Load it with zucchini, mushrooms, or corn for a meatless version that’s still hearty.
- Spiciness – Stir in jalapeños or use pepper jack cheese for a hotter twist.
- Beans – Use pinto or kidney beans instead of black beans for a different texture.
- Breakfast-style – Swap the beef for scrambled eggs, sausage, and breakfast potatoes, then serve with salsa.
- Cheese – Mix in queso fresco or use a Mexican cheese blend for extra gooey layers.
- Tortilla – Try whole wheat or spinach tortillas for a different flavor and look. You can even use gluten-free varieties, too!
Can I Store Leftovers?
Leftovers can be stored, but keep in mind that the tortillas may soften as they sit. Crisp everything back up by reheating it in the oven.
Refrigerate in an airtight container for up to 3 days.
Freeze individual portions wrapped tightly in foil for up to 2 months.
Common Questions about Sheet Pan Quesadillas
It pairs perfectly with a side salad, chips and guacamole, or roasted vegetables.
Using less liquid in the filling and baking until crisp helps keep the tortillas sturdy.
Yes! Assemble it a few hours ahead, cover, and refrigerate. Then, bake right before serving.
Yes, ground turkey is a lighter option and absorbs the seasoning just as well.
More Mexican-Inspired Recipes
From quesadillas to tacos and even sides, we can’t get enough south-of-the-border flavor in our lives! If you’re the same, you’ll want to check out more of our popular Mexican-inspired dishes.
Sheet Pan Quesadillas Recipe
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
Equipment
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Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
