Sheet Pan Quesadillas: The Ultimate One-Pan Meal
Looking for a quick, easy, and delicious dinner that the whole family will love? These Sheet Pan Quesadillas are the perfect solution. Packed with seasoned ground beef, black beans, and melted cheese, this recipe is a flavor-packed dish that’s ready in under 45 minutes. Best of all, it’s all cooked on a sheet pan, making cleanup a breeze!
Ingredients:
- 1½ tablespoons olive oil
- 1 bell pepper, seeded and diced
- 1 small yellow onion, diced
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1½ teaspoons chili powder
- 1½ teaspoons cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 15 ounces black beans, drained and rinsed
- 2.25 ounces sliced black olives, drained and rinsed
- ½ cup your favorite salsa
- 8 large flour tortillas (burrito size)
- 3 cups Colby and Monterey Jack cheese, shredded
- 2 green onions, sliced thin
- Sour cream to top quesadillas (optional)
Directions:
1. Preheat Your Oven: Preheat your oven to 425°F. Prepare two 18×13-inch sheet pans, lightly spraying one with nonstick cooking spray.
2. Cook the Veggies: In a large skillet over medium heat, add olive oil, bell pepper, and diced onion. Cook for about 5 minutes, stirring frequently, until the vegetables are softened.
3. Add the Beef and Spices: Add the ground beef and minced garlic to the skillet. Cook until the beef is browned and fully cooked through. Drain any excess fat, then return the mixture to the skillet.
4. Season the Mixture: Stir in the chili powder, cumin, smoked paprika, kosher salt, black pepper, black beans, black olives, and salsa. Mix well to combine all the ingredients.
5. Prepare the Tortillas: Place 6 flour tortillas around the edges of the lightly sprayed sheet pan, allowing them to overlap and hang halfway over the edges. Place one tortilla in the center to cover the bottom.
6. Assemble the Quesadilla: Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle the shredded cheese on top, followed by the sliced green onions. Place the last tortilla on top in the center.
7. Fold and Bake: Carefully fold the overlapping tortillas towards the middle, covering the filling completely. Place the second sheet pan on top to keep the tortillas in place during baking. Bake for 20 minutes.
8. Final Touches: Remove the top sheet pan and bake for an additional 5 minutes to crisp up the top. Once done, remove from the oven and allow the quesadilla to cool slightly before slicing into servings.
9. Serve and Enjoy: Serve the quesadillas with a dollop of sour cream if desired.
Recipe Details:
- Prep Time: 15 minutes
- Cooking Time: 25 minutes
- Total Time: 40 minutes
- Calories: 520 kcal per serving
- Servings: 8
Final Thoughts:
These Sheet Pan Quesadillas are a fun and easy way to enjoy a classic Mexican-inspired dish with minimal cleanup. They’re perfect for a busy weeknight dinner or a casual gathering. Customize them with your favorite toppings and sides, like guacamole or pico de gallo, for a meal that’s sure to please everyone at the table. Enjoy!
This blog post is crafted to provide your readers with a detailed, step-by-step guide to making delicious Sheet Pan Quesadillas. The recipe is organized for easy understanding and execution, ensuring a seamless cooking experience.
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Sheet Pan Quesadillas
- Total Time: 40 minutes
- Yield: 8 1x
Ingredients
1½ tablespoons olive oil
1 bell pepper, seeded and diced
1 small yellow onion, diced
1 pound ground beef
1 teaspoon minced garlic
1½ teaspoons chili powder
1½ teaspoons cumin
1½ teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon black pepper
15 ounces black beans, drained and rinsed
2.25 ounces sliced black olives, drained and rinsed
½ cup your favorite salsa
8 large flour tortillas (burrito size)
3 cups Colby and Monterey jack cheese, shredded
2 green onions, sliced thin
sour cream to top quesadillas (optional)
Instructions
Preheat oven to 425°F.
Get out two 18×13-inch sheet pans and very lightly spray just one of them with nonstick cooking spray.
In a large skillet, over medium heat, add olive oil, bell peppers, and yellow onion. Cook for 5 minutes, stirring often to ensure evenly cooked vegetables.
Add ground beef and minced garlic to the bell peppers and onions. Cook until completely browned.
Remove from the heat and drain the excess fat.
Return the meat mixture to the skillet. Add chili powder, cumin, paprika, kosher salt, black pepper, black beans, black olives, and salsa. Stir well after adding each ingredient.
Place 6 of the flour tortillas around the edges of the lightly sprayed sheet pan. Make sure the tortillas overlap and are hanging halfway over the edge of the pan, leaving a gap in the center.
Place 1 tortilla over the bottom center gap of the sheet pan.
Evenly spread the meat mixture over the tortillas.
Sprinkle cheese on top of meat, then top with sliced green onions.
Place the final tortilla over the top center of the mixture.
Starting at either side of the sheet pan, carefully but tightly begin folding the tortillas towards the middle.
When all sides are folded, place the second sheet pan on top of the folded tortillas. This is to ensure edges do not come apart during baking.
Bake for 20 minutes.
Remove pans from the oven. Remove the top sheet pan and cook for an additional 5 minutes.
Remove from the oven and allow the quesadilla to slightly cool before cutting into servings.
Serve with sour cream, if desired.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
Nutrition
- Calories: 520 Kcal