Sheet Pan Chicken and Black Bean Quesadillas

Crispy baked flour tortillas stuffed with seasoned shredded chicken, black beans, and melted Monterey Jack cheese, baked all at once for easy packing.

• Prep: 10 min
• Cook: 15 min
• Total: 25 min
• Servings: 7
• Cuisine: Mexican
• Difficulty: Easy
• Cost: $2.92/serving

Dietary

• Nut-Free
• High-Protein
• Low-Sugar

Tags

• bake
• sheet pan
• kid-friendly
• crowd-pleaser
• quick

Ingredients

• 14 flour tortillas (8-inch size)
• 1.5 pound chicken breast (cooked, shredded)
• 1 can black beans (15 oz, drained and rinsed)
• 3 cup Monterey Jack cheese (shredded)
• 1 tablespoon chili powder
• 1 teaspoon ground cumin
• 1 teaspoon garlic powder
• 0.5 teaspoon salt
• 2 tablespoon olive oil
• 0.75 cup salsa (for serving)

Instructions

1. Preheat oven to 425 degrees F. Lightly brush 2 large rimmed baking sheets with 1/2 tablespoon olive oil.
2. In a large bowl, toss together chicken breast, black beans, chili powder, ground cumin, garlic powder, and salt until evenly coated.
3. Lay 7 flour tortillas flat across the baking sheets. Sprinkle 1 1/2 cups Monterey Jack cheese evenly across the tortillas. Top with the seasoned chicken and bean mixture, then cover with remaining 1 1/2 cups Monterey Jack cheese. Top each with a remaining tortilla to make 7 quesadillas.
4. Brush the tops of the quesadillas with the remaining 1 1/2 tablespoons olive oil. Place a second baking sheet on top of each tray to weigh them down for crispness.
5. Bake for 12 minutes, remove top baking sheets, and bake for an additional 3 minutes until golden brown and cheese is fully melted. Cut into wedges and pack with salsa.

Notes

Wraps and reheats exceptionally well in a toaster oven, air fryer, or dry skillet to regain crispness.

Nutrition (per serving)

• Calories: 609
• Protein: 42.2 g
• Carbohydrates: 51.8 g
• Fat: 20.8 g
• Fiber: 2.9 g
• Sodium: 1390 mg
• Saturated Fat: 11.3 g
• Sugar: 0.5 g
• Cholesterol: 112 mg