Black Bean Sheet Pan Quesadillas
We’ve been on a real quesadilla kick lately, in part because they’re so easy and also because everyone in my family loves them. And while I can’t go too far afield with what I put inside, I seem to have good reception as long as there’s enough cheese in the mix. These black bean quesadillas have a little pumpkin puree tucked inside for flavor and nutrients. (You can trade in sweet potato or butternut squash too.) Quesadillas can be a little fussy to make for a crowd since you typically have to make one at a time—which leads to standing by the stove endlessly. This method, which uses a sheet pan and bakes them in the oven, produces black bean quesadillas that are melty and delicious, but the whole batch is ready at once. It’s such an easy way to make a family dinner!
Ingredients You Need
Here’s a look at the ingredients in this recipe:
fajita-size tortillasblack beansshredded cheesepumpkin, sweet potato, or butternut squash pureecumin
TIP: You can use canned or homemade puree. Add dips like salsa, sour cream, guacamole as you like.
Step-by-Step Instructions
Here’s a look at how to make these quesadillas. Scroll to the bottom of the post for the full recipe. TIP: I like to line the sheet pan with parchment paper to make clean up easy, and avoid having to scrub off melted cheese after dinner is done.
Best Tips for Success
Store any leftovers in an airtight container or wrapped in foil for 3-5 days. Warm in the oven or microwave to heat through.Use corn or flour tortillas as you like. (If using corn, look for ones labeled “soft” to help ensure they don’t crack or break.)Add shredded cooked chicken or beef if desired.Sprinkle with shredded spinach or kale if desired.Serve with diced fruit, corn, or other simple side like Sauteed Carrots or Roasted Broccoli.You may also like my Spinach Quesadillas, my Sweet Potato Quesadillas, and my easy Bean and Cheese Quesadillas.
I’d love to hear your feedback on this recipe, so please comment below to share!
