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Quesadillas · Sheet Pan Veggie

Sheet Pan Veggie Quesadillas for a Crowd

Six bean, corn and pepper quesadillas bake at once on one pan, so they come out hot and crisp at the same time. Great for a family lunch or a hungry group of kids.

New, no ratings yet0 reviewsby Simmerbee Kitchen

Prep
10 min
Cook
15 min
Total
25 min
Serves
6 quesadillas
Level
Easy
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Ingredients

  • 2 tbsp olive oil, divided
    Swaps for olive oil

    Instead of olive oil

    • Avocado oil or another neutral oil: The same amount. No olive flavor; avocado oil handles higher heat.
    • Butter: The same amount. Richer and nutty when browned.
    • A neutral oil + more seasoning: The same amount. Dressings lose the fruity, peppery note; a little extra lemon, garlic or mustard makes up for it.

    More for olive oil

  • 1 can black beans, 15 oz, drained and rinsed
  • 1 cup frozen corn, thawed and patted dry ≈ 136 g
  • 1 medium red bell pepper, finely diced
  • 1 tsp ground cumin
    Swaps for ground cumin

    Instead of cumin

    • Ground coriander: The same amount. Brighter and citrusy, less earthy.
    • Chili powder: Twice as much. Contains cumin, plus chile heat and garlic.
    • Caraway seeds, ground: Half as much. A related flavor, a bit sharper.

    More for cumin

  • ½ tsp garlic powder
    Swaps for garlic powder

    Instead of garlic

    • Fresh garlic: 1 clove for each ⅛ tsp powder, minced fine. Sharper and stronger.
    • Granulated garlic: About twice as much as the powder. The same flavor in coarser grains, which blend better into rubs.

    More for garlic

  • ¼ tsp kosher salt
    Swaps for kosher salt

    Instead of salt

    • Table salt or fine sea salt: About half as much as Diamond Crystal kosher, about ¾ as much as Morton kosher. The same saltiness when measured this way.
    • Salt by weight: 1 tsp is about 6 grams of table salt, 5 grams of Morton kosher, 3 grams of Diamond Crystal kosher. The most reliable way to swap, especially in baking and brines.

    More for salt

  • 3 cups monterey jack, or cheddar, shredded ≈ 339 g
  • 6 flour tortillas, 8-inch
  • salsa, guacamole or sour cream, to serve

Cooking for a crowd? Pans, timing and salt for 12 to 50.

Missing something? Tap Swaps next to an ingredient, or see all substitutions.

Steps

Kid helper. A child can do steps 2, 3, 4, 5, 6 and 7: no knife, no heat. Steps marked “Grown-up” use a knife or heat. Cooking with kids

  1. Heat the oven to 425°F (220°C) with a rack in the middle.
    425°FGrown-up: heat
  2. Brush a sheet pan with 1 tablespoon of the oil.
    Kid step
  3. Stir the beans, corn, bell pepper, cumin, garlic powder and salt in a bowl.
    Kid step
  4. Lay the tortillas on a work surface. Sprinkle 1/4 cup cheese on one half of each.
    Kid step
  5. Divide the bean mixture over the cheese, then top with the rest of the cheese.
    Kid step
  6. Fold each tortilla in half and arrange them on the pan, folded edges facing out, 3 per side.
    Kid step
  7. Brush the tops with the remaining oil.
    Kid step
  8. Bake until the bottoms are golden.
    425°F⏱ Bake side 1: 8 minGrown-up: heat
  9. Flip each quesadilla with a spatula and bake until the second side is crisp and the cheese is melted.
    425°F⏱ Bake side 2: 6 minGrown-up: heat
  10. Let them sit for 2 minutes, then cut into wedges and serve with salsa.
    ⏱ Rest: 2 minGrown-up: knife, heat

Tips

  • Pat the corn and beans dry so the tortillas bake up crisp instead of steamy.
  • Press another sheet pan on top for the first 5 minutes for flatter, extra-crispy quesadillas.

Storage

Refrigerate up to 3 days. Reheat on a sheet pan at 375°F until hot and crisp.

Make ahead

Fold the quesadillas, cover and refrigerate up to 1 day before baking. Add 2 minutes to the first bake.

How long leftovers keep, and freezing and reheating: leftovers and storage. In season: bell peppers (July to October).

Quick answers

Can I make it ahead?

Fold the quesadillas, cover and refrigerate up to 1 day before baking. Add 2 minutes to the first bake.

What can I swap?
  • Instead of olive oil: Avocado oil or another neutral oil, the same amount.
  • Instead of cumin: Ground coriander, the same amount.

Answered from this recipe's own storage, make-ahead and swap notes.

Estimated nutrition per serving

Calories
480
Protein
23 g
Carbohydrates
41 g
Fiber
6 g
Sugars
4 g
Fat
26 g
Saturated fat
13 g
Sodium
880 mg

Whole recipe, 6 servings: about 2,900 calories.

Estimate from USDA FoodData Central; not medical or dietary advice. Based on 9 of 9 ingredients.

How we estimate

We add up USDA FoodData Central values for each measured ingredient as written and divide by the recipe's 6 servings, so changing the servings or units here doesn't change a serving. Brands, swaps, trimming and cooking all change the real numbers.

Not counted: salsa (to taste or as needed).

Estimated cost

About $1.50 a serving

About $8.95 for the recipe as written (6 servings).

Estimate; prices vary by store and region. U.S. average prices for September 2026 from USDA ERS Purchase to Plate prices updated with the BLS Consumer Price Index. Priced: 5 of 9 ingredients, 88% by weight.

How we estimate

Each measured ingredient is weighed as in the nutrition estimate and priced at the U.S. average: BLS's average price where BLS publishes one, else USDA ERS's Purchase to Plate price for 2017-18 raised to September 2026 with the CPI for that food group. Whole packages, store brands, sales and regions all change the real cost: treat it as a ballpark.

  • monterey jack $4.75 ERS
  • flour tortillas $1.85 ERS
  • black beans $1.10 ERS
  • red bell pepper $0.85 ERS
  • olive oil $0.40 ERS

Not priced (no official average price we can match, so not in the total): frozen corn, ground cumin, garlic powder, kosher salt.

Not counted: salsa (optional, or to taste).

More dishes for less: cheap eats.

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Cleanup score 3/5 (some cleanup): 3 things to wash, sheet pan, mixing bowl, colander. More sheet-pan recipes.

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simmerbee.com/r/quesadillas-sheet-panSimmerbee