Description
Easy Sheet Pan Quesadillas combine seasoned ground beef, black beans, peppers, and cheese, baked until crisp and golden.
Ingredients
Scale
- 2 tablespoons olive oil
- 1 pound lean ground beef
- 1 yellow onion (cored and finely chopped)
- 1 red bell pepper (cored and finely chopped)
- 1 15-ounce can black beans (drained and rinsed)
- 1 5-ounce can mild green chiles
- 3 tablespoons taco seasoning (plus additional to taste)
- ½ teaspoon kosher salt (plus more to taste)
- ½ teaspoon black pepper
- ¼ cup water
- Cooking spray
- 10 medium (10-inch flour tortillas)
- 16 ounces grated cheddar cheese or Mexican blend cheese
- Salsa
- Sour cream
- Guacamole
Instructions
- Preheat the oven to 350°F (175°C). Position a rack in the center of the oven.
- Heat the olive oil in a large skillet over medium heat. Add the ground beef and cook for 4–5 minutes, breaking it into small pieces as it browns.
- Add the chopped onion, red pepper, black beans, and mild green chiles. Continue cooking for 5–6 minutes, or until the vegetables soften but do not brown.
- Add the taco seasoning, salt, pepper, and water. Cook for 3–4 minutes, stirring regularly, until the water evaporates and the mixture is evenly seasoned.
- Remove from heat and adjust seasoning as desired.
- Coat a 9×13-inch sheet pan with cooking spray.
- Arrange 2 tortillas overlapping in the center of the pan, then place 6 tortillas around the edges so that the excess hangs over the sides.
- Sprinkle one-third of the cheese onto the tortilla base. Spread the prepared filling evenly across the surface, then top with the remaining cheese.
- Place the remaining 2 tortillas in the center, then fold the overhanging tortilla edges inward to fully enclose the filling.
- Spray the surface lightly with cooking spray.
- Cover the assembled quesadilla by placing a second, slightly smaller sheet pan or baking dish on top. Use a piece of foil between the quesadilla and the upper pan to prevent sticking.
- Transfer to the oven and bake for 20 minutes.
- Remove the top pan and foil. Increase the oven temperature to 400°F (200°C) and bake for an additional 10–15 minutes, or until the tortillas are crisp and golden.
- Remove from the oven and allow the quesadilla to rest for 10 minutes before cutting.
- Slice into squares or rectangles and serve warm with salsa, sour cream, and guacamole.
Notes
- Prep Time: 20 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Baking
- Cuisine: Mexican
Nutrition
- Serving Size: 1 square
- Calories: 350
- Sugar: 2g
- Sodium: 600mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 5g
- Protein: 20g
- Cholesterol: 60mg