sheet pan quesadillas

So-Simple Sheet Pan Quesadillas Recipe

By Dana Angelo White, R.D.N.
April 25, 2024

Nothing beats a complete sheet pan meal, especially when it can feed a crowd. This recipe features a mixture of lean beef, plant-based protein from black beans, and a pop of color (plus added fiber!) from corn and bell peppers.

Experiment with other filling combinations, like ground turkey, kidney beans, and salsa, or a vegetarian version with mushrooms, onions, white beans, and pepper jack cheese.

This is the perfect meal-prep recipe for busy, expecting parents. Store extras in the freezer for those sleep-deprived days when you’re extra hungry but too tired to cook.

It’s best to make this recipe with two 13-by-18-inch sheet pans. But it can be downsized using a 9-by-13-inch baking dish and smaller or fewer tortillas.

This is recipe is: low sugar

Start to finish: 45 minutes

Serves 6


  • 1 pound 93% lean ground beef
  • 1 tablespoon taco seasoning
  • 15-ounce can black beans, rinsed and drained*
  • 1 1/2 cups frozen corn kernels, thawed*
  • 1 large bell pepper, seeded and finely chopped
  • 6 large flour tortillas*
  • 1 cup shredded cheddar cheese*
  • Nonstick cooking spray
  • Optional toppings, for serving: Salsa, hot sauce, low-fat sour cream

Preheat the oven to 425 F.

Step 1 for quesadillas

In a large skillet over medium-high heat, cook the ground beef until browned.

Drain off any excess drippings; then season the meat with taco seasoning. Stir in the beans, corn, and chopped pepper. Cook for another 7 to 8 minutes until the peppers are slightly tender.

Quesadillas step 2

On a 13-by-18-inch sheet pan, arrange the tortillas to cover the pan and hang about halfway over the edge (see photo). Then, spread the beef mixture in an even layer over the tortillas and sprinkle the cheese over the top.

Quesadillas step 3

Fold the edges of the tortillas over the filling and spray the top with nonstick cooking spray. Place another sheet pan on top to prevent the tortillas from opening in the oven. If you don’t have a second sheet pan, you can use a sheet of aluminum foil underneath a heavy oven-safe pan or baking dish.

Bake for 20 minutes. Then, remove the top sheet pan and bake the quesadillas uncovered for an additional 5 to 7 minutes, or until the top is golden brown.

Remove from the oven and allow to cool for 10 minutes before slicing. Serve with desired toppings.

Sheet pan quesadillas after slicing


  • You can store leftovers covered in the refrigerator for up to 3 days.
  • If you’d like, you can make your own taco seasoning by mixing garlic powder, smoked paprika, ground cumin, and chili powder.

Nutrition per serving (not including optional toppings): 468 calories; 15 g fat (7 g saturated fat); 67 mg cholesterol; 550 mg sodium; 53 g carbohydrate; 6 g fiber; 2 g sugar (0 g added sugar); 30 g protein.

Price per serving: About $2.46

*WIC-eligible ingredient