Description
These sheet pan quesadillas are an easy way to feed a crowd! Add your favorite fillings, and you’ll have this tasty dinner on the table in no time!
Ingredients
Units
Scale
- 1 tablespoon avocado oil or vegetable oil
- 4 large burrito-sized tortillas
- 6oz Monterey Jack cheese, shredded (about 1 1/2 cups)
- 2oz mozzarella cheese, shredded (about 1/2 cup) or just use more Monterey Jack cheese
- 1 15oz can black beans, drained and rinsed
- 1 teaspoon taco seasoning (optional)
- Garnishes: fresh cilantro, avocado, salsa, quesadilla sauce, etc.
Instructions
- Adjust the oven rack to the middle position. Preheat the oven to 400 degrees.
- Brush a rimmed baking sheet with oil.
- Spread the four tortillas out on each corner of the pan.
- In a bowl, combine the mozzarella cheese, Monterey Jack cheese, black beans, and taco seasoning.
- Fill each tortilla with the cheese and bean mixture, about one cup per tortilla. Leave a 1-inch border around the edges, so the cheese doesn’t spill out once it melts.
- Close the tortillas and use a spatula to press firmly.
- Top with a second baking sheet on top of the quesadillas. (This helps them get crispy on both sides.)
- Bake for 10-12 minutes until the tortillas are golden brown on both sides.
- Let cool for 5 minutes, then slice the quesadillas into wedges and serve.