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Crispy Sheet Pan Quesadillas with Peppers & Black Beans

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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.

Ingredients

Scale
  • 6 large flour tortillas
  • 1 can (15 oz) black beans, drained and rinsed
  • 2 bell peppers (any color), sliced
  • 1 cup shredded cheddar or Monterey Jack cheese (or Mexican blend)
  • 1 tablespoon olive oil
  • 1 small onion, thinly sliced
  • 1 teaspoon ground cumin
  • 1 teaspoon chili powder
  • Salt and pepper, to taste
  • Optional toppings: sour cream, guacamole, salsa, cilantro

Instructions

  1. Preheat oven to 425 °F (220 °C).
  2. In a skillet over medium heat, warm olive oil and sauté onion and peppers with cumin, chili powder, salt, and pepper until softened, about 5–7 minutes.
  3. On a large sheet pan, lay out 3 tortillas. Top each with sautéed vegetables, black beans, and shredded cheese. Cover with remaining 3 tortillas to form quesadillas.
  4. Brush tops with a little oil. Bake for 8–10 minutes, flip, brush the other side, and bake an additional 5–7 minutes until both sides are golden and crispy.
  5. Let cool slightly, then slice into wedges and serve with toppings of choice.

Notes

  • Add pulled chicken, turkey, or chorizo for extra protein.
  • Try different cheeses like pepper jack or smoked gouda.
  • Include veggies like corn, mushrooms, or spinach for variation.
  • Spice up with jalapeños or chipotle peppers in adobo sauce.
  • Use gluten-free tortillas for a GF version.

Nutrition

Keywords: sheet pan quesadillas, black bean quesadillas, vegetarian Mexican, one-pan meal, crispy quesadilla, oven quesadillas

Find it online: https://yumcove.com/crispy-sheet-pan-quesadillas-with-peppers-black-beans/