Learn how to make a big batch of quesadillas for the family all at the same time with these easy oven-baked Sheet Pan Black Bean Quesadillas.
Black Bean Quesadillas
We’ve been on a real quesadilla kick lately, in part because they’re so easy and in part because everyone in my family loves them. And while I can’t go too far afield with what I put inside, I seem to have good reception as long as there’s enough cheese in the mix. These black bean quesadillas have a little pumpkin tucked inside. They have been a favorite at this time of the year and it’s been a fun way to enjoy pumpkin in a savory recipe.
Easy Sheet Pan Quesadillas
Quesadillas can be a little fussy to make for a crowd since you typically have to make one at a time. This method, which uses a sheet pan and bakes them in the oven, produces black bean quesadillas that are melty and delicious—but the whole batch is ready at once. It’s such an easy way to make a family dinner!
Baked Black Bean Quesadillas
Line your sheet pan with parchment paper to make clean up easy, and avoid having to scrub off melted cheese after dinner is done. The baking method and the easy clean up make this recipe ideal for making for toddlers (and their parents) since you can get the meal cooking away while you play/dance/comfort your kiddo. (They tend to want your attention just before dinnertime, I know!)
Easy Black Bean Quesadillas
There are about 5 ingredients (plus a few accessible spices) in this recipe and it only bakes for 10 minutes. You can prep them ahead of time and stick the whole sheet pan into the fridge to wait until just before dinner time. And you can totally vary this idea depending on what you have on hand and what your family is in the mood for. Add chicken or sweet corn, use pinto beans…try them a few ways!
Turn leftover pumpkin puree into a quick, nutritious, and yummy dinner for the whole family.
- 12 corn tortillas
- 1 14.5-ounce can pumpkin puree
- 1 14.5-ounce can black beans, rinsed and drained
- 2 cups shredded cheddar chees
- ground cumin
- ground chili powder
- 1–2 cups baby spinach or kale
- Preheat oven to 375 F. Place half of the tortillas, without overlapping, on a baking sheet. (You may need to use two.) Spread each with 1-2 tablespoons of pumpkin puree.
- Top with 1/4-1/3 cup cheese, 1/4 cup black beans, and a sprinkle of cumin and chili powder.Top with spinach or kale, snipped, if you’d like.
- Top with a second tortilla.Bake for 10-12 minutes or until heated through and melty. (You can place a second baking sheet on top and weight with an oven-safe pan to ensure they are flattened while baking, or simply press with your hand as soon as you take them out of the oven.) Cut with kitchen shears and serve with salsa.
Store any leftovers in an airtight container or wrapped in foil for 3-5 days. Warm in the oven to heat through.
Pink plate by Replay Recycled.