Sheet Pan Quesadillas
Crispy, cheesy quesadillas baked on a sheet pan with seasoned beans, peppers, and cheese. Ready in under 20 minutes with minimal cleanup.
- Total time
- 18 min
- Servings
- 2
- Calories
- 520
- Protein
- 18g
Ingredients
- 4 count flour tortillas (8-inch)
- 1 can (15 oz) canned black beans, drained and rinsed
- 1 medium bell pepper (any color), diced
- 2 cups shredded cheddar cheese
- ½ tsp cumin
- 2 tbsp olive oil
Instructions
- 1
Preheat oven to 425°F. Line a large sheet pan with parchment paper.
- 2
Stir beans, diced pepper, and cumin in a bowl until combined.
- 3
Place 2 tortillas on the prepared sheet pan, spacing them 2 inches apart.
- 4
Divide bean mixture evenly between the 2 tortillas, leaving a 0.5-inch border.
- 5
Sprinkle 0.5 cup cheese over each, then top with remaining tortillas.
- 6
Brush the top of each quesadilla with 0.5 tbsp olive oil.
- 7
Bake until edges are golden and cheese melts, 6–8 minutes.
- 8
Cut each quesadilla in half and serve hot.
Tools you’ll need
- sheet pan (13x18 inch or larger)
- parchment paper
- small mixing bowl
- spoon
- pastry brush
- chef's knife
- cutting board
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