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Hi! I'm Ari, photographer and recipe developer behind Well Seasoned. As a former NYC chef, I'm spilling all my tips and tricks from the restaurant industry with you! To learn more about me click here.

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Sheet pan black bean quesadillas with sour cream

Black Bean Quesadillas

Posted by: Ari Laing

These are the ultimate Black Bean Quesadillas! They're made entirely on a sheet pan in the oven and are super crispy. They're filled with spicy Pepper Jack cheese, black beans, and warm cumin and oregano. Serve with sour cream and red onion or your favorite salsa. Perfect for Cinco de Mayo or any night of the week! Vegetarian

recipe +-

Posted by: Ari Laing
Sheet pan black bean quesadillas with sour cream
Print Recipe
5 from 1 vote

Black Bean Quesadillas

These are the ultimate Black Bean Quesadillas! They're made entirely on a sheet pan in the oven and are super crispy. They're filled with spicy Pepper Jack cheese, black beans, and warm cumin and oregano. Serve with sour cream and red onion or your favorite salsa. Perfect for Cinco de Mayo or any night of the week! Vegetarian
Prep Time15 mins
Cook Time10 mins
Total Time25 mins
Course: Dinner, Lunch
Cuisine: Mexican, Tex-Mex
Keyword: canned black beans, cheese quesadilla, cinco de mayo, vegetarian quesadilla, veggie quesadilla
Servings: 4 servings
Calories: 560kcal
Author: Ari Laing

Equipment

  • Sheet pan
  • Mixing bowl

Ingredients

  • 1 (15 oz) canned black beans rinsed and drained
  • 1 ¾ cups Pepper Jack cheese shredded, divided
  • 2 Tbsp cilantro finely chopped
  • ½ tsp ground cumin
  • ½ tsp dried oregano
  • ¼ tsp Kosher salt
  • 2 Tbsp neutral oil such as canola, vegetable, or grapeseed oil
  • 8 8-inch flour tortillas
  • Sour cream, salsa, red onion, cilantro, lime wedges For serving, optional

Instructions

  • Preheat an oven to 450F. Place a baking sheet inside and heat for at least 10 minutes.
  • Make the black bean mixture. Combine drained black beans, 1 ½ cups shredded Pepper Jack cheese, 2 Tbsp chopped cilantro, ½ tsp cumin, ½ tsp dried oregano, and ¼ tsp Kosher salt in a medium bowl. Mix well.
  • Assemble the quesadillas. Carefully remove the hot sheet pan, then drizzle 2 Tbsp oil on top. Place 4 tortillas in a single layer, leaving a little space in between. Divide the black bean mixture evenly between each tortilla, then place a second tortilla on top. Divide the remaining ¼ cup shredded Pepper Jack between each, sprinkling about 1 Tbsp on top.
  • Cook the quesadillas. Place in the oven and cook for 8-10 minutes, or until the cheese has melted and the tortillas are crispy. Serve immediately!

Video

Notes

  • Nutrition facts do not include optional serving ingredients (sour cream, red onion, cilantro, or salsa).

Nutrition

Sodium: 1194mg | Calcium: 524mg | Vitamin C: 1mg | Vitamin A: 401IU | Sugar: 4g | Fiber: 4g | Potassium: 177mg | Cholesterol: 44mg | Calories: 560kcal | Monounsaturated Fat: 7g | Polyunsaturated Fat: 8g | Saturated Fat: 13g | Fat: 30g | Protein: 21g | Carbohydrates: 51g | Iron: 4mg
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