Sheet Pan Quesadillas

Quesadillas just got better. These Sheet Pan Quesadillas are loaded with veggies and gooey cheese, baked in the oven until crispy, and made to feed a crowd. This recipe is quick and easy to make in just 30 minutes and most of that time is hands off - taking time and labor out of the equation without sacrificing the quality and flavor.

It's a perfect recipe to make on busy weeknights when you are low on time and need something that the whole family will love. Serve these baked vegetarian quesadillas with a healthy dollop of sour cream, guacamole, and pico de gallo for the best combination of flavors.

Why You'll Love these Sheet Pan Quesadillas

• Crowd-pleasing appetizer or entree. These sheet pan quesadillas make it easy to serve up a batch of warm, cheesy quesadillas to a large group of people with a fraction of the time and effort. Plus, the short cooking time and family-size serving makes it ideal as an appetizer when you're hosting a party!
• Packed with veggies. You may not think "healthy" when you think of quesadillas, but these baked black bean quesadillas feature a fantastic ratio of veggies to cheese! Corn, black beans, peppers, onions, and garlic make up the filling - and you have the option to top them with more plant-powered goodness.
• Ready in just 30 minutes. These delicious sheet pan vegetarian quesadillas can be made in half an hour, and most of that time is passive baking time. Feed your family and friends this healthy-ish, tasty, vegetarian dish without investing a ton of time or effort.

Ingredient Notes

To make these delicious Sheet Pan Quesadillas, you will need the following ingredients (full measurements in recipe card below):

• olive oil - avocado oil, coconut oil, or another neutral oil will also work.
• veggies - you will need onion (yellow or white is best), bell peppers (we use both red and green but you can pick one), jalapeño pepper (you can omit these if you find them too spicy).
• garlic - fresh garlic will yield the best flavor, but you can swap 1 teaspoon of pre-minced garlic for every garlic clove called for in this recipe.
• black beans - you could try pinto beans instead if you need to swap!
• corn kernels - if you don't have canned corn on hand, use frozen.
• seasoning - we use a combination of chili powder, ground cumin, and smoked paprika, salt, and pepper. If you're out of chili powder, you can try using cayenne powder instead, but use much less. Aim for about ¼ teaspoon of cayenne per 1 teaspoon of chili, because the cayenne is much stronger.
• butter - you can also use a vegan butter substitute or try using the same amount of olive oil.
• flour tortillas - you can use corn tortillas if you prefer, but the texture will be a bit different and the quesadillas may fall apart more easily.
• cheese - we use Monterey jack cheese and sharp cheddar cheese. You can also use just one or the other as long as you keep the total amount of cheese the same. Feel free to use pre-shredded cheese to save time or spend a few extra moments grating the cheddar by hand.

Toppings

I also recommend topping these with your favorite taco fixings. This is totally optional, but these are some of our favorites:

• avocado
• jalapeno
• sour cream - plain greek yogurt will also work as a topping in place of sour cream.
• cilantro
• red onions
• pico de gallo - homemade pico de gallo or store bought will work.
• guacamole - fresh guacamole or a store bought guacamole dip are both fine to use.

You will also need measuring cups and spoons, a large skillet, and two 9x13-inch sheet pans (half sheet baking pan).

How to Make the Best Sheet Pan Quesadillas

First, make the veggie filling.

1. Sauté aromatics. Heat the olive oil in a large skillet over medium heat. Sauté the onion, bell peppers, and jalapeño pepper until they start to soften, about 2-3 minutes. Add the garlic and stir until fragrant, about 30 seconds.
2. Add remaining filling ingredients. Stir in the beans, corn, and seasonings including chili powder, cumin, smoked paprika, salt, and pepper. Stir and cook until warmed through, about 2 minutes. Remove from heat.

Assemble the sheet pan quesadillas.

1. Prep sheet pan. Lightly brush the bottom of a 9x13-inch sheet pan (half sheet baking pan) with 1 and ½ tablespoons of melted butter.
2. Arrange bottom layer tortillas. Arrange 6 tortillas overlapping around the perimeter of the pan so that half of the tortillas overhang the rim, with one additional tortilla layered in the center so that the entire bottom surface of the pan is covered.

1. Add filling. Spread the veggie filling evenly over top of the tortillas (covering a rectangle where the center of the pan is and not on the overhang pieces).
2. Add cheese. Top with the shredded cheese.

1. Add top tortilla and fold. Place the last tortilla in the center (on top of all fillings), then fold each overhanging tortilla towards center.

Finally bake and serve.

1. Bake. Brush the tops evenly with the remaining melted butter. Place a second baking sheet on top of tortillas and press down a bit. Bake in a 425F preheated oven for 20 minutes, until the tortillas are beginning to turn crispy. Remove the top sheet pan and continue baking for another 5 minutes until the tortillas are golden brown and crispy.

1. Serve. Remove from the oven and allow the quesadillas to cool slightly before slicing, about 5 minutes. Slice into 12 pieces and add your favorite toppings.

How to Serve

Serve these Sheet Pan Quesadillas on their own or with your favorite toppings and a side of Guacamole or Pico de Gallo Salsa for dipping. You can also serve them as part of a Mexican fiesta on Taco Tuesdays along with some of our favorites:

• Pinto Bean Soup (Sopa Tarasca)
• Chicken Tacos
• Beef Taco Salad
• Carne Asada
• Vegetarian Chili
• Chili Nachos

Storing and Freezing Instructions

How to Store

Once the sheet pan quesadillas have cooled to room temperature, transfer them into an airtight container in between layers of parchment paper to divide them, if necessary.

How to Reheat

Reheat leftover quesadillas in a 425F preheated oven for about 5-10 minutes until warmed through, or in the air fryer at 400F for about 3-5 minutes until hot and crispy.

How to Freeze

Divide the quesadillas into individual or family serving sizes and seal individually in freezer bags or an airtight container. You can reheat directly from frozen by baking at 400℉ for 25-30 minutes until heated through and crisp.

More Sheet Pan Recipes

• Sheet Pan Nachos
• Sheet Pan Chicken Fajitas
• One Pan Garlic Roasted Chicken and Potatoes
• Sheet Pan Miso Salmon
• Sheet Pan Lamb Chops

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