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sheet pan quesadillas cut into squares and stacked on top of each other on a sheet pan with sour cream, salsa, and limes in the shot

Vegetarian Sheet Pan Quesadillas

  • Author: Brita Britnell
  • Prep Time: 5 minutes
  • Cook Time: 35 minutes
  • Total Time: 40 minutes
  • Yield: 8 slices 1x
  • Diet: Vegetarian



For the Fajitas:

  • 12 fajita-sized flour tortillas (6 inches)
  • 8oz of Mexican blend cheese (Vegan as desired! Violife is my favorite)
  • 1 15oz 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 
  • 1/2 teaspoon ground cumin 
  • 1/2 teaspoon paprika 

Optional Garnishes:

  • Lime wedges 
  • Chopped cilantro/parsley 
  • Sour Cream 
  • Salsa 
  • Guacamole 
  • Hot Sauce 


  1. Preheat your oven to 425F. Spray a quarter sheet pan (~9×13 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! **
  2. In a small bowl, mix together the chili powder, garlic powder, cumin, and paprika. Set aside.
  3. 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!
  4. 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. 
  5. 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. 
  6. Spray the top of the quesadilla lightly with olive oil spray and place a second sheet pan on top. 
  7. 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. 
  8. Slice and enjoy! Store any leftover quesadilla in the refrigerator for up to two days!


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. 

  • Category: dinner
  • Method: baking
  • Cuisine: american

Keywords: vegetarian quesadilla, sheet pan quesadilla, easy quesadillas