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Sheet Pan Quesadillas: A Flavorful and Easy Weeknight Dinner

Crispy, golden tortillas loaded with spiced ground beef, black beans, melted cheese, and fresh veggies. These sheet pan quesadillas offer a smoky, cheesy, and crispy bite with minimal effort. Perfect for weeknight dinners or casual gatherings.
Prep Time15 minutes
Cook Time25 minutes
Total Time40 minutes
Course: Main Dishes
Cuisine: Mexican-American
Servings: 6 servings
Calories: 650kcal
Author: Samantha Jones

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 your favorite salsa
  • 8 large flour tortillas (burrito size)
  • 3 cups Colby and Monterey Jack cheese, shredded
  • 2 green onions, thinly sliced
  • Sour cream, to top quesadillas (optional)

Instructions

  • Preheat and Prepare Pans: Preheat oven to 425°F (220°C). Lightly spray one or two 18×13-inch sheet pans 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 often to soften.
  • Cook Ground Beef and Garlic: Add the ground beef and minced garlic to the skillet with the vegetables. Cook, breaking up the meat with a spatula, until fully browned.
  • Drain Fat: Remove skillet from heat and carefully drain excess fat. Return to heat.
  • Season and Mix: Add chili powder, cumin, smoked paprika, kosher salt, and black pepper to the skillet. Cook for 1-2 minutes until fragrant. Stir in black beans and black olives.
  • Assemble Quesadillas: Place 2 tortillas on a prepared sheet pan. Layer 1/8 of the seasoned beef mixture (about 2 tablespoons) on each tortilla. Top each with ¾ cup shredded cheese. Spread 1 tablespoon salsa over the cheese. Fold tortillas over to form 4 quesadillas. Repeat with remaining ingredients on a second sheet pan if necessary.
  • Bake: Bake for 12-15 minutes, or until tortillas are golden brown and cheese is melted and bubbly. Flip halves midway for even browning.
  • Serve: Repeat assembling and baking the remaining 4 tortillas. Top with sliced green onions and optional sour cream before serving.

Notes

Use a halal-certified ground beef to ensure the recipe meets dietary restrictions.
For extra crispiness, bake for an additional 5 minutes if using two sheet pans in the oven.
Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in the oven at 350°F (175°C) for 10 minutes for best texture.