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+ servings

Sheet Pan Quesadillas

close up shot of a quesadilla being peeled away
Crispy tortillas are stuffed with all your favorite fillings in this delicious sheet pan quesadillas recipe.
Prep Time 20 mins
Cook Time 25 mins
Total Time 45 mins
Course Main Course, Side Dish
Cuisine American, Mexican
Servings 12
Calories 356 kcal

Ingredients
  

  • tablespoons olive oil
  • 1 bell pepper, seeded and diced
  • 1 small yellow onion, diced
  • 1 pound ground beef
  • 1 teaspoon minced garlic
  • 15 ounces black beans, drained and rinsed
  • 2.25 ounces sliced black olives, drained and rinsed
  • ½ cup your favorite salsa
  • teaspoons chili powder
  • teaspoons cumin
  • teaspoon smoked paprika
  • 1 teaspoon kosher salt
  • 1 teaspoon black pepper
  • 8 large flour tortillas (burrito size)
  • 3 cups Colby and Monterey jack cheese, shredded
  • 2 green onions, sliced thin
  • sour cream to top quesadillas (optional)

Instructions
 

  • Preheat oven to 425°F.
  • Get out two 18x13-inch sheet pans and very lightly spray just one of them with nonstick cooking spray.
  • In a large skillet, over medium heat, add olive oil, bell peppers and yellow onion. Cook for 5 minutes. Stirring often to ensure evenly cooked vegetables.
  • Add ground beef and minced garlic to the bell peppers and onions. Cook until completely browned.
  • Remove from the heat and drain the excess fat.
  • Return the meat mixture to the skillet. Add chili powder, cumin, paprika, kosher salt, black pepper, black beans, black olives and salsa. Stir well after adding each ingredient.
  • Place 6 of the flour tortillas around the edges of the lightly sprayed sheet pan. Make sure the tortillas overlap and are hanging halfway over the edge of the pan, leaving a gap in the center.
  • Place 1 tortilla over the bottom center gap of the sheet pan.
  • Evenly spread the meat mixture over the tortillas.
  • Sprinkle cheese on top of meat, then top with sliced green onions.
  • Place the final tortilla over the top center of the mixture.
  • Starting at either side of the sheet pan, carefully but tightly begin folding the tortillas towards the middle.
  • When all sides are folded, place the second sheet pan on top of the folded tortillas. This is to ensure edges do not come apart during baking.
  • Bake for 20 minutes.
  • Remove pans from the oven. Remove the top sheet pan and cook for an additional 5 minutes.
  • Remove from the oven and allow the quesadilla to slightly cool before cutting into servings.
  • Serve with sour cream, if desired.

Notes

  • The ground beef and veggies could be cooked ahead of time and stored in the fridge until you are ready to assemble your quesadillas.
  • A pizza cutter makes cutting the quesadillas into individual portions easy.

Nutrition

Sodium: 858mgCalcium: 279mgVitamin C: 15mgVitamin A: 955IUSugar: 2gFiber: 4gPotassium: 371mgCholesterol: 58mgCalories: 356kcalSaturated Fat: 10gFat: 22gProtein: 19gCarbohydrates: 20gIron: 3mg