Giant sheet pan veggie quesadilla

Giant sheet pan veggie quesadilla

Based on 5 ratings
In app
Carolin Roitzheim

Carolin Roitzheim

Food Editor at Kitchen Stories

"Cheesy, quick, and with all your favorite fillings – quesadillas are already unmatched in taste. We're taking them one step further from the stove to the oven and making one giant sheet pan quesadilla. No need to turn the stove on at all in this recipe. The finely chopped veggies are cooked to perfection in the oven, guaranteeing fresh and crunchy bites each time. On the stove, not only do you need to flip quesadillas often but you also can’t get every piece to stay warm for dinner. This recipe will fix both as it is perfect for families and dinner parties: Everyone gets a warm piece, all at the same time. Serve with your favorite toppings and dips like guacamole, salsa, a fancy sour cream dip, or hot sauce. Your flipping quesadillas on the stove days might be behind you after this one!"
Difficulty
Easy 👌
Preparation
10 min
Baking
25 min
Resting
0 min

Ingredients

2Servings
MetricImperial
3⅓
flour tortillas (large)
onion
green bell pepper
red bell pepper
tsp
garlic powder
tsp
smoked paprika powder
16⅔ g
baby spinach
salt
dip (for serving)

Utensils

oven, cutting board, knife, sieve, 2 baking sheets, pastry brush, 2 baking dishes (optional)

Nutrition per serving

Cal504
Fat21 g
Protein21 g
Carb59 g
  • Step 1/4

    Preheat the oven to 200°C/390°F in top-bottom heat. Peel onion and cut alongside bell peppers into fine strips. Strain the beans, rinse and drain well.
    • onion
    • green bell pepper
    • red bell pepper
    • 133⅓ g canned black beans
    • oven
    • cutting board
    • knife
    • sieve

    Preheat the oven to 200°C/390°F in top-bottom heat. Peel onion and cut alongside bell peppers into fine strips. Strain the beans, rinse and drain well.

  • Step 2/4

    Spray or brush a little olive oil on a baking sheet and lay out tortillas so that they evenly cover the pan. Make sure the bottom is fully covered and the sides are over the edges by almost half of the tortilla to cover the top after the fillings. Add black beans, bell peppers, onion, the spices and some salt to the tortilla covered pan and give it a good mix. Cover with spinach and cheese.
    • 2⅔ flour tortillas
    • tsp chili flakes
    • tsp garlic powder
    • tsp smoked paprika powder
    • 16⅔ g baby spinach
    • 83⅓ g cheddar cheese (grated)
    • salt
    • olive oil (for greasing)
    • baking sheet
    • pastry brush

    Spray or brush a little olive oil on a baking sheet and lay out tortillas so that they evenly cover the pan. Make sure the bottom is fully covered and the sides are over the edges by almost half of the tortilla to cover the top after the fillings. Add black beans, bell peppers, onion, the spices and some salt to the tortilla covered pan and give it a good mix. Cover with spinach and cheese.

  • Step 3/4

    Cover the middle part with the remaining tortillas and fold the tortillas on the sides over the filling to fully cover the top. Place a second baking sheet or two baking forms on top to weigh it down.
    • flour tortillas
    • baking sheet
    • 2 baking dishes (optional)

    Cover the middle part with the remaining tortillas and fold the tortillas on the sides over the filling to fully cover the top. Place a second baking sheet or two baking forms on top to weigh it down.

  • Step 4/4

    Transfer to the lower rack in the oven and bake for approx. 15–20 min. Then remove the weight on top and generously brush the top with more olive oil. Bake for approx. 7–10 min. more, or until the quesadillas are golden brown and crispy on top. Take it out the oven, slice and serve with your favorite dips and toppings of your choice.
    • olive oil (for greasing)
    • dip (for serving)
    • cilantro (for serving)
    • lime (for serving)

    Transfer to the lower rack in the oven and bake for approx. 15–20 min. Then remove the weight on top and generously brush the top with more olive oil. Bake for approx. 7–10 min. more, or until the quesadillas are golden brown and crispy on top. Take it out the oven, slice and serve with your favorite dips and toppings of your choice.

  • Enjoy your meal!

    Giant sheet pan veggie quesadilla
FAQ

Mexican or Tex-Mex inspired spices such as cumin, cayenne pepper, (smoked) paprika powder, chili, oregano, thyme, garlic powder or onion powder go really well with quesadillas. However, you can also use a ready-made Tex-Mex or taco spice mix if you’re short on time or have it at home anyway.

Tags

More delicious ideas for you

or
To comment and share your experience, please sign up!