Sheet Pan Black Bean Quesadillas


Learn how to make a big batch of quesadillas for the family all at the same time with these easy oven-baked Sheet Pan Black Bean Quesadillas. They’re flavorful, straight-forward, and so delish!

sheet-pan-quesadillas-on-platter

Black Bean Sheet Pan Quesadillas

We’ve been on a real quesadilla kick lately, in part because they’re so easy and also because everyone in my family loves them. And while I can’t go too far afield with what I put inside, I seem to have good reception as long as there’s enough cheese in the mix. These black bean quesadillas have a little pumpkin puree tucked inside for flavor and nutrients. (You can trade in sweet potato or butternut squash too.)

Quesadillas can be a little fussy to make for a crowd since you typically have to make one at a time—which leads to standing by the stove endlessly. This method, which uses a sheet pan and bakes them in the oven, produces black bean quesadillas that are melty and delicious, but the whole batch is ready at once. It’s such an easy way to make a family dinner!

ingredients-in-sheet-pan-pancakes

Ingredients You Need

Here’s a look at the ingredients in this recipe:

  • fajita-size tortillas
  • black beans
  • shredded cheese
  • pumpkin, sweet potato, or butternut squash puree
  • cumin

TIP: You can use canned or homemade puree. Add dips like salsa, sour cream, guacamole as you like.

how-to-make-sheet-pan-quesadillas-step-by-step

Step-by-Step Instructions

Here’s a look at how to make these quesadillas. Scroll to the bottom of the post for the full recipe.

  1. Place tortillas on a sheet pan. Spread with puree.
  2. Add beans, cheese, and cumin.
  3. Bake until melty.
  4. Fold over, press down, and heat through.

TIP: I like to line the sheet pan with parchment paper to make clean up easy, and avoid having to scrub off melted cheese after dinner is done.

black-bean-quesadillas-on-brown-plate

Frequently Asked Questions

Can I make these ahead of time?

You can assemble them and cover the sheet pan, and store in the fridge until ready to bake. Or you can make them ahead, let cool, and store in an airtight container and warm to serve.

Which tortillas are best in this recipe?

Flour or corn tortillas work in this recipe, but ones labeled “soft” since they will hold together best.

How do I serve these to my toddler?

I recommend cutting them into triangles or strips with kitchen scissors so they are easy to bite. The half-moon shape helps hold some of the filling inside so they are a little easier to eat too.

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Best Tips for Success

  • Store any leftovers in an airtight container or wrapped in foil for 3-5 days. Warm in the oven or microwave to heat through.
  • Use corn or flour tortillas as you like. (If using corn, look for ones labeled “soft” to help ensure they don’t crack or break.)
  • Add shredded cooked chicken or beef if desired.
  • Sprinkle with shredded spinach or kale if desired.
  • Serve with diced fruit, corn, or other simple side.

I’d love to hear your feedback on this recipe, so please comment below to share!

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sheet-pan-quesadillas-on-platter

Sheet Pan Black Bean Quesadillas


Description

These easy quesadillas can be made with pumpkin puree, sweet potato puree, or butternut squash puree. You can also skip it and just go with beans and cheese! I make these as half moon shapes since it helps contain the mess a little when feeding these to kids.


Ingredients

  • 8 fajita-size flour or corn tortillas
  • 1/2 cup pumpkin pureesweet potato puree, or butternut squash puree (canned or homemade)
  • 2 14.5-ounce cans black beans, rinsed and drained
  • 2 cups shredded cheddar cheese
  • Ground cumin
  • Salsa, cilantro, sour cream, guacamole, optional

Instructions

  1. Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
  2. Place the tortillas on a baking sheet. They can overlap a little. Spread 1 tablespoon of pumpkin puree on half of each tortilla. (You’ll leave one half empty so you can fold it over to make a half-moon shape.)
  3. Top puree with 1/4 cup beans, 1/4 cheese, and a sprinkle of cumin. 
  4. Bake for 5- 7 minutes or until heated through and melty. Fold the empty side of the tortilla over and press down. Flip over and bake for an additional 2-3 minutes and remove from the oven.
  5. Cut with kitchen shears and serve with desired dippings.

 


Notes

Store any leftovers in an airtight container or wrapped in foil for 3-5 days. Warm in the oven or microwave to heat through.

Use corn or flour tortillas as you like. (If using corn, look for ones labeled “soft” to help ensure they don’t crack or break.)

Add shredded cooked chicken or beef if desired.

Sprinkle with shredded spinach or kale if desired.

Serve with diced fruit, corn, or other simple side.


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