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–+ servings
Benjamin

Best Loaded Sheet Pan Quesadillas – Simple and Delicious

Take your quesadilla game to the next level with this Loaded Sheet Pan Quesadillas recipe! Perfect for feeding a crowd or making dinner a breeze, this dish combines seasoned ground beef, vibrant veggies, black beans, and gooey melted cheese, all wrapped in crispy tortillas. It’s a simple, fun, and delicious way to enjoy Mexican-inspired flavors.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 15 servings
Course: Main Dish
Cuisine: Mexican-Inspired
Ingredients Method Notes

Ingredients
  

For the Quesadillas:
  • 2 tablespoons olive oil
  • 1 pound lean ground beef
  • 1 yellow onion chopped
  • 1 red bell pepper chopped
  • 1 15-ounce can black beans, drained and rinsed
  • 1 5-ounce can mild green chiles
  • 3 tablespoons taco seasoning
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon black pepper
  • 1/4 cup water
  • Cooking spray
  • 10 medium 10-inch flour tortillas
  • 16 ounces grated cheddar or Mexican blend cheese
For Serving:
  • Salsa
  • Sour cream
  • Guacamole

Method
 

Step 1: Preheat the Oven
  1. Preheat your oven to 350°F and position the rack in the center.
Step 2: Prepare the Filling
  1. Heat olive oil in a large skillet over medium heat.
  2. Add the ground beef and cook for 4–5 minutes, breaking it apart as it browns.
  3. Stir in the onion, red bell pepper, black beans, and green chiles. Cook for another 5–6 minutes until the vegetables soften.
  4. Season with taco seasoning, salt, and pepper. Pour in the water and stir to combine.
  5. Continue cooking for 3–4 minutes until the water evaporates and the flavors meld. Remove from heat.
Step 3: Assemble the Quesadilla
  1. Spray a 9 x 13-inch sheet pan with nonstick spray.
  2. Lay 2 tortillas in the center, slightly overlapping, and place 6 tortillas around the edges, leaving half of each tortilla hanging over the pan's sides.
  3. Spread one-third of the cheese over the tortillas.
  4. Evenly distribute the beef and vegetable filling over the cheese.
  5. Sprinkle the remaining cheese on top of the filling.
  6. Place 2 tortillas in the center and fold the overhanging tortillas over the filling to cover it completely. Patch any gaps with additional tortilla pieces if necessary.
  7. Lightly spray the top with cooking spray.
Step 4: Bake the Quesadilla
  1. Place another sheet pan or baking dish on top of the quesadilla, lined with foil to prevent sticking.
  2. Bake at 350°F for 20 minutes.
  3. Remove the top sheet pan and foil, then increase the oven temperature to 400°F.
  4. Bake for another 10–15 minutes until the tortillas are golden and crispy.
Step 5: Slice and Serve
  1. Let the quesadilla cool for 10 minutes after removing it from the oven.
  2. Slice into 15 squares using a sharp knife, pizza cutter, or bench scraper.
  3. Serve warm with salsa, sour cream, and guacamole on the side.

Notes

  • Make It Your Own: Swap the beef for shredded chicken, turkey, or a plant-based protein.
  • Storage: Store leftovers in an airtight container in the refrigerator for up to 5 days.
  • Reheating Tip: Reheat in a 350°F oven for 8–10 minutes to regain crispiness.
  • Spice Level: Add diced jalapeños or a pinch of cayenne pepper to the filling for extra heat.

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