Sheet Pan Quesadillas
Crispy tortillas are stuffed with all your favorite fillings in this delicious sheet pan quesadillas recipe.
Servings: 12
Calories: 356kcal
Ingredients
- 1½ tablespoons olive oil
- 1 bell pepper, seeded and diced
- 1 small yellow onion, diced
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1½ teaspoons chili powder
- 1½ teaspoons cumin
- 1½ teaspoon smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 15 ounces black beans, drained and rinsed
- 2.25 ounces sliced black olives, drained and rinsed
- ½ cup your favorite salsa
- 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.
Video
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
Calories: 356kcal | Carbohydrates: 20g | Protein: 19g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 58mg | Sodium: 858mg | Potassium: 371mg | Fiber: 4g | Sugar: 2g | Vitamin A: 955IU | Vitamin C: 15mg | Calcium: 279mg | Iron: 3mg