Crispy Sheet Pan Quesadillas with Peppers & Black Beans

These Crispy Sheet Pan Quesadillas are loaded with sautéed peppers, black beans, and gooey cheese, baked to golden-crispy perfection on a single sheet pan—ideal for feeding a crowd with minimal effort.

Why You’ll Love This Recipe

• Effortless crowd-pleaser: Makes multiple quesadillas at once—great for parties.

• Hands-off assembly: Bake in the oven while you relax or prep sides.

• Flavor-packed filling: Peppers, beans, and cheese deliver satisfying savory goodness.

• Customizable toppings: Serve with guacamole, salsa, sour cream, or cilantro.

ingredients

(Tip: You can find the complete list of ingredients and their measurements in the recipe card below.)

• Large flour tortillas

• Black beans (canned, drained, and rinsed)

• Bell peppers (variety of colors), sliced

• Shredded cheese (cheddar, Monterey Jack, or Mexican blend)

• Olive oil

• Onion, thinly sliced

• Ground cumin and chili powder

• Salt and pepper

• Optional toppings: sour cream, guacamole, salsa, cilantro

directions

1. Preheat oven to 425 °F (220 °C).

2. Saute vegetables: In a skillet, heat oil and sauté onions and peppers with cumin, chili powder, salt, and pepper until just softened.

3. Assemble quesadillas: On a sheet pan, lay half the tortillas. Top each with sautéed veggies, black beans, and cheese. Cover with remaining tortillas.

4. Bake: Brush tortillas with a little oil and bake 8–10 minutes, then flip (if possible), brush, and bake another 5–7 minutes until golden and crispy.

5. Slice & serve: Let rest briefly, then cut into wedges. Serve with your favorite toppings.

Servings and timing

• Servings: Feeds 6–8 (makes 3 double-layer quesadillas)

• Prep time: 15 minutes

• Cook time: 17 minutes (plus resting)

• Total time: About 35 minutes

Variations

• Protein boost: Add pulled chicken, ground turkey, or chorizo to the filling.

• Cheese swap: Try pepper jack, queso fresco, or smoked gouda for flavor variation.

• Veggie variations: Add corn, zucchini, mushrooms, or spinach.

• Spice it up: Add jalapeños or chipotle peppers in adobo.

• Gluten-free: Use corn tortillas or gluten-free wraps.

storage/reheating

• Storage: Store leftover wedges cooled in the refrigerator up to 3 days.

• Reheating: Re-crisp in a 375 °F (190 °C) oven for 5–7 minutes or warm in a skillet.

FAQs

Can I bake all quesadillas together?

Yes—just layer evenly on a sheet pan, flip halfway for even crispness.

Can I freeze leftovers?

Yes—cool completely, freeze in airtight containers. Reheat sheet-pan style or in an oven.

What’s a good cheese blend?

A mix of cheddar and Monterey Jack or Mexican blend gives best melt and flavor.

Can I make it vegetarian?

Yes—this recipe as written is vegetarian-friendly; add meat if desired.

How do I prevent sogginess?

Ensure veggies are lightly cooked and drained so excess moisture doesn’t dampen the tortillas.

Does flipping matter?

Flipping ensures both sides crisp evenly. If you don’t flip, brush both sides before baking.

Can I assemble ahead?

Yes—assemble on sheet pan ahead, refrigerate for up to 2 hours, then bake when ready.

What toppings work best?

Guacamole, sour cream, salsa, pickled onions, cilantro—all are great additions.

Can I make mini versions?

Use small tortillas and bake similarly—perfect for appetizers.

Is this gluten-free?

Switch to gluten-free or corn tortillas to suit dietary needs.

Conclusion

Crispy Sheet Pan Quesadillas with Peppers & Black Beans make feeding a crowd simple, tasty, and satisfying—all with minimal cleanup and maximum flavor.

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