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Sheet Pan Veggie Quesadillas for a Crowd

Ingredients · Serves 6 · Prep 10 min · Total 25 min

  • 2 tbsp olive oil, divided
  • 1 can black beans, 15 oz, drained and rinsed
  • 1 cup frozen corn, thawed and patted dry
  • 1 medium red bell pepper, finely diced
  • 1 tsp ground cumin
  • ½ tsp garlic powder
  • ¼ tsp kosher salt
  • 3 cups monterey jack, or cheddar, shredded
  • 6 flour tortillas, 8-inch
  • salsa, guacamole or sour cream, to serve
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Sheet Pan Veggie Quesadillas for a Crowd

Steps

  1. Heat the oven to 425°F (220°C) with a rack in the middle.
  2. Brush a sheet pan with 1 tablespoon of the oil.
  3. Stir the beans, corn, bell pepper, cumin, garlic powder and salt in a bowl.
  4. Lay the tortillas on a work surface. Sprinkle 1/4 cup cheese on one half of each.
  5. Divide the bean mixture over the cheese, then top with the rest of the cheese.
  6. Fold each tortilla in half and arrange them on the pan, folded edges facing out, 3 per side.
  7. Brush the tops with the remaining oil.
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Sheet Pan Veggie Quesadillas for a Crowd

Steps, continued

  1. Bake until the bottoms are golden.
  2. Flip each quesadilla with a spatula and bake until the second side is crisp and the cheese is melted.
  3. Let them sit for 2 minutes, then cut into wedges and serve with salsa.