Vegetarian Sheet Pan Quesadillas
A fun way to make quesadillas for a crowd and I love how crispy the outside gets. They’re easily customizable so you can alter the recipe to suite your preferences!
Servings: 8 slices
Ingredients
For the Fajitas:
- 12 fajita-sized flour tortillas 6 inches
- 8 oz Mexican blend cheese Vegan as desired! Violife is my favorite
- 15 oz can black beans drained and rinsed
- 1 small green pepper diced (about 1/2 cup)
- 1 small onion diced (about 1/2 cup)
- 1 teaspoon chili powder*
- 1 teaspoon garlic powder
- ½ teaspoon ground cumin
- ½ teaspoon paprika
Optional Garnishes:
- Lime wedges
- Chopped cilantro/parsley
- Sour Cream
- Salsa
- Guacamole
- Hot Sauce
Instructions
- Preheat your oven to 425F. Spray a quarter sheet pan (~9x13 inches) generously with olive oil spray. Rub the oil around to make sure every corner of the sheet pan is covered— you don’t want the quesadilla to stick! **
- In a small bowl, mix together the chili powder, garlic powder, cumin, and paprika. Set aside.
- Lay out the tortillas so that they evenly cover the pan, making sure the tortillas along the edges have at least a few inches hanging over the sides— these will need to cover the top of the quesadilla. See photo above for reference!
- On top of the tortillas, evenly spread out the cheese, black beans, green pepper, sweet onion, and spice mixture. Give everything a gently toss to coat in the spices and then press down on it slightly to pack it together into the pan.
- Fold the tortillas on the sides of the pan over the filling and add another 2-3 tortillas to the center to make sure the filling is fully covered.
- Spray the top of the quesadilla lightly with olive oil spray and place a second sheet pan on top.
- Bake the quesadilla for 20 minutes. Then, remove the top pan and bake for an additional 12-15 minutes, or the quesadilla is golden brown and crisp on top.
- Slice and enjoy! Store any leftover quesadilla in the refrigerator for up to two days!
Notes
This recipe can easily be doubled to accommodate a standard half-sheet pan.
You can replace the spices with 3 teaspoons of your favorite taco seasoning.
Nutrition
Calories: 277kcal | Carbohydrates: 34g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 18mg | Sodium: 761mg | Potassium: 307mg | Fiber: 6g | Sugar: 3g | Vitamin A: 361IU | Vitamin C: 14mg | Calcium: 418mg | Iron: 3mg
