Sheet Pan Cheesy Black Bean Quesadillas
Crispy flour tortillas filled with spiced black beans, corn, and gooey cheese, baked on a sheet pan for easy cooking, served with fresh, speedy guacamole.
- Prep: 15 min
- Cook: 10 min
- Total: 25 min
- Servings: 4.5
- Cuisine: Mexican
- Difficulty: Easy
- Cost: $1.86/serving
Dietary
- Nut-Free
- High-Protein
- High-Fiber
- Low-Sugar
Tags
- quick
- budget-friendly
- savory
- sheet pan
- bake
- kid-friendly
Ingredients
- 1 can black beans (15 ounces, rinsed and drained)
- 1 cup frozen corn
- 0.5 cup Monterey Jack cheese (shredded)
- 0.5 cup cheddar cheese (shredded)
- 0.5 teaspoon chili powder
- 0.5 teaspoon ground cumin
- 0.25 teaspoon garlic powder
- 6 flour tortillas (large (8-inch))
- 1 avocado (ripe)
- 1 tablespoon lime juice
- 2 tablespoon fresh cilantro (chopped)
- 1 pinch salt
- 0.5 cup sour cream (for serving)
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper.
- In a medium bowl, combine rinsed and drained black beans, frozen corn, shredded Monterey Jack cheese, shredded cheddar cheese, chili powder, ground cumin, and garlic powder. Mix well.
- Lay 3 flour tortillas on the prepared baking sheet. Spoon the black bean mixture evenly onto half of each tortilla, then fold the other half over to create a crescent shape. Repeat with remaining tortillas.
- Bake for 8-10 minutes, or until the tortillas are golden brown and the cheese is melted and bubbly.
- While quesadillas bake, prepare the speedy guacamole. In a small bowl, mash the ripe avocado with lime juice, chopped fresh cilantro, and a pinch of salt.
- Carefully remove quesadillas from oven. Cut into wedges and serve immediately with fresh guacamole and sour cream, if desired.
Notes
These quesadillas are best served fresh, but leftovers can be reheated in a pan or oven until crispy.
Nutrition (per serving)
- Calories: 485
- Protein: 22.3 g
- Carbohydrates: 48.9 g
- Fat: 23.5 g
- Fiber: 12.1 g
- Sodium: 710 mg
- Saturated Fat: 9.8 g
- Sugar: 4.1 g
- Cholesterol: 40 mg