Sheet Pan Quesadillas

Three stacked quesadilla slices filled with ground beef, black beans, and diced red peppers, placed on top of more quesadillas.

5 from 1 vote

Quesadillas are easy but sheet pan quesadillas are easiest of all! No standing at the stove, just assemble them on a baking sheet and slice them into squares when they come out of the oven.

Prep Time15

Cook Time35

Total Time50

Course: Beef, Main Course, Main Dish

Cuisine: Mexican, Southwestern

Servings:

Author: Rachel Gurk

Ingredients

1 tablespoon olive oil
1 pound lean ground beef (or turkey)
1 large red bell pepper, diced (about 1 cup)
½ cup diced red onion (about ¼ of a large onion)
1 can (15 oz.) black beans, rinsed and drained
1 packet (1 oz.) taco seasoning (see note)
¼ cup water
¼ cup minced cilantro, optional
2 tablespoons butter, melted (see note)
8 extra-large flour tortillas (10-inch, burrito size)
2 cups shredded cheese (cheddar, Monterey Jack, or a mix)
toppings for serving (cilantro, sour cream, salsa, guacamole, hot sauce, etc)

Instructions

Preheat oven to 400°F. Brush 1 tablespoon melted butter on a large sheet pan (11 x 17 inches). Reserve the remaining 1 tablespoon of melted butter.
Heat a large skillet over medium-high heat. Add olive oil, ground beef, bell pepper, and diced onion. Cook, breaking up meat into crumbles, until meat is cooked through and onions are translucent.
1 tablespoon olive oil, 1 pound lean ground beef, 1 large red bell pepper, diced, ½ cup diced red onion
Add black beans, taco seasoning, and water. Cook until thickened slightly and no longer watery. Remove from heat and stir in cilantro, if using.
1 can (15 oz.) black beans, rinsed and drained, 1 packet (1 oz.) taco seasoning, ¼ cup water, ¼ cup minced cilantro, optional
Arrange 6 tortillas around the edges of the sheet pan so that half of each tortilla overhangs the edges of the pan. Place one tortilla in the center of the pan to fully cover the bottom. If needed, tear a piece of a tortilla to fill in any gaps.
8 extra-large flour tortillas
Evenly sprinkle 1 cup of shredded cheese over the tortillas. Add the meat mixture in an even layer. Top with the remaining 1 cup of cheese.
2 cups shredded cheese
Place one tortilla in the center to cover the filling, then fold the overhanging edges of the bottom tortillas over the top to seal everything in. Brush the remaining 1 tablespoon of melted butter over the top of the quesadillas.
Place another sheet pan on top of the quesadillas and press down gently to flatten. Leave the top pan in place as a weight, and bake the quesadillas for 15 minutes.
Remove the top sheet pan and bake for an additional 10 minutes, or until the tortillas are golden brown and crispy.
Let the quesadilla cool for a few minutes, then slice into 8 squares. Serve with desired toppings.

Video

Notes

Taco seasoning: Packaged taco seasoning has a thickener in it. If you choose to use homemade taco seasoning, add 1 tablespoon all-purpose flour when you add your seasoning and the water.
Butter: Butter adds flavor but also helps the quesadilla get golden brown. If you prefer, omit the melted butter. Spray the pan lightly with olive oil spray or nonstick spray. You can leave the tops of the quesadillas as is, or spray them with olive oil spray. We tested both methods and preferred using butter.
Filling alternatives: Make it vegetarian by omitting the ground meat and adding additional sautéed vegetables. You can substitute cooked shredded chicken for the ground meat if you prefer. The quesadillas can be filled with any of your favorite quesadilla ingredients. Refer to the post for suggestions.

Nutrition

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