Sheet Pan Quesadillas
Crispy, gooey sheet pan quesadillas loaded with seasoned ground beef, sautéed veggies, black beans, olives, and melty cheese. Perfect for a quick, crowd-pleasing weeknight meal with minimal cleanup.
Servings: 6 servings
Calories: 520kcal
Ingredients
- 1½ tablespoons olive oil
- 1 bell pepper, seeded and diced
- 1 small yellow onion, diced
- 1 pound ground beef
- 1 teaspoon minced garlic
- 1½ teaspoons chili powder
- 1½ teaspoons cumin
- 1½ teaspoons smoked paprika
- 1 teaspoon kosher salt
- 1 teaspoon black pepper
- 15 ounces black beans, drained and rinsed
- 2.25 ounces sliced black olives, drained and rinsed
- ½ cup salsa
- 8 large flour tortillas (burrito size)
- 3 cups Colby and Monterey Jack cheese, shredded
- 2 green onions, sliced thin
- Sour cream, to top (optional)
Instructions
- Preheat oven to 425°F (220°C). Lightly spray a 18×13-inch sheet pan with nonstick cooking spray.
- Sauté bell peppers and onion in olive oil over medium heat for 5 minutes until softened.
- Add ground beef and garlic; cook for 7-8 minutes until browned. Drain excess fat.
- Stir in chili powder, cumin, smoked paprika, salt, black pepper, black beans, black olives, and salsa.
- Spread 6 tortillas around edges of the sheet pan, overlapping half over the sides. Place one tortilla in the center of the pan as a base.
- Spread the beef mixture evenly on the central tortilla and top with half the cheese. Layer remaining tortillas over the mixture, ensuring cheese fills gaps. Add remaining cheese on top.
- Bake for 10-12 minutes until golden and bubbly. Let cool slightly before slicing into wedges.
Notes
Use ground turkey for a lighter option.
Store leftovers in an airtight container in the fridge for up to 3 days.
For a vegetarian version, substitute ground beef with black beans or mushrooms.
Store leftovers in an airtight container in the fridge for up to 3 days.
For a vegetarian version, substitute ground beef with black beans or mushrooms.