Description
A delicious and easy Sheet Pan Quesadillas recipe featuring seasoned ground beef, black beans, olives, and a blend of Colby and Monterey Jack cheeses baked on flour tortillas for a quick weeknight meal.
Ingredients
Scale
Quesadilla Base
- 8 large burrito-size flour tortillas
Meat and Vegetable Mixture
- 1 lb ground beef
- 1 bell pepper, seeded and diced
- 1 small yellow onion, diced
- 1 teaspoon minced garlic
- 1 15-oz can black beans, drained and rinsed
- 1 2.25-oz can sliced black olives, drained and rinsed
- ½ cup salsa
- 1 ½ tablespoons olive oil
Spices
- 1 ½ teaspoons chili powder
- 1 ½ teaspoons cumin
- 1 ½ teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
Cheese and Toppings
- 3 cups Colby and Monterey Jack cheese, fancy shredded
- 2 green onions, sliced thin
- Sour cream to top quesadillas (optional)
Instructions
- Preheat the Oven: Preheat your oven to 425°F (220°C) and lightly spray an 18×13-inch sheet pan with nonstick cooking spray.
- Sauté Vegetables: In a large skillet over medium heat, add olive oil, diced bell peppers, and diced yellow onion. Cook for about 5 minutes, stirring frequently to ensure even cooking of the vegetables.
- Cook Ground Beef: Add the ground beef and minced garlic to the sautéed vegetables. Cook until the beef is fully browned, breaking it up as it cooks to avoid clumps.
- Drain Excess Fat: Remove the skillet from the heat and carefully drain off any excess fat from the beef and vegetable mixture.
- Add Seasonings and Mix-ins: Return the skillet to the heat and stir in chili powder, cumin, smoked paprika, kosher salt, black pepper, black beans, black olives, and salsa. Mix thoroughly until all ingredients are well combined and heated through.
- Arrange Tortillas: Place six of the flour tortillas around the edges of the prepared sheet pan, overlapping them and letting them hang halfway over the edge. Leave a gap in the center of the pan.
- Fill Center: Place one tortilla over the bottom center gap, creating a base. Evenly spread the meat and vegetable mixture over the tortillas in the pan.
- Add Cheese and Onions: Sprinkle the shredded Colby and Monterey Jack cheese evenly over the meat mixture, then top with the thinly sliced green onions.
- Top with Final Tortilla: Place the final tortilla over the top center of the mixture, covering the filling.
- Fold Tortillas: Beginning at either side of the sheet pan, carefully but tightly fold the tortillas towards the middle, enclosing the filling.
- Secure with Second Pan: Place a second sheet pan on top of the folded tortillas to keep the edges from coming apart during baking.
- Bake: Bake in the preheated oven for 20 minutes.
- Finish Baking: Remove the pans from the oven, take off the top sheet pan, and bake the quesadillas uncovered for an additional 5 minutes to crisp up the edges.
- Cool and Serve: Remove from the oven and allow the quesadillas to cool slightly before cutting into servings. Serve with sour cream if desired.
Notes
- Ensure tortillas overlap well and are folded tightly to prevent the filling from spilling out during baking.
- You can substitute ground turkey or chicken for a leaner option.
- Add jalapeños or chopped cilantro for extra heat and flavor.
- Leftover quesadillas can be refrigerated and reheated in the oven or air fryer for best texture.
- Use non-stick spray generously on the sheet pan to prevent sticking.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dinner
- Method: Baking
- Cuisine: Mexican
Keywords: sheet pan quesadillas, baked quesadillas, ground beef quesadillas, easy quesadilla recipe, Mexican dinner recipe
