Crispy Sheet Pan Black Bean Quesadillas (25 Minutes)
If you love crispy quesadillas without standing over the stove, this recipe is for you. Made on a single sheet pan, these black bean quesadillas bake up golden and crunchy, with a flavorful filling of Pepper Jack, black beans, cumin, and oregano. A simple, vegetarian dinner everyone loves.
Servings: 4 servings
Calories: 560kcal
Video
Equipment
Ingredients
- 1 (15 oz) canned black beans, drained
- 1 ¾ cups Pepper Jack cheese, shredded, divided
- 2 Tbsp fresh cilantro, finely chopped
- ½ tsp ground cumin
- ½ tsp dried oregano
- ¼ tsp Kosher salt
- 2 Tbsp neutral oil
- 8 8-inch flour tortillas
- Serving suggestions: sour cream, salsa, red onion, cilantro, lime wedges
Instructions
- Preheat an oven to 450°F/230°C. Place a baking sheet inside and heat for at least 10 minutes.
- Make the black bean mixture. Combine drained black beans, 1½ 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 four 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!
Notes
- Nutrition facts do not include optional serving suggestions.
Nutrition
Calories: 560kcal | Carbohydrates: 51g | Protein: 21g | Fat: 30g | Saturated Fat: 13g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 7g | Cholesterol: 44mg | Sodium: 1194mg | Potassium: 177mg | Fiber: 4g | Sugar: 4g | Vitamin A: 401IU | Vitamin C: 1mg | Calcium: 524mg | Iron: 4mg
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