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These Sheet Pan Black Bean & Corn Quesadillas are made on one pan with a hearty, no-chop, taco-seasoned filling. A weeknight dinner game-changer that makes enough for a crowd or meal prep! Vegan, Gluten-Free Option.
Say goodbye to the skillet and hello to your new weeknight obsession! This Black Bean Sheet Pan Quesadillas recipe is a true “no-chop” one-pan meal that’s easy to make and feeds a crowd. Packed with a taco-seasoned black bean and corn filling and plenty of melty dairy-free cheese, these bake up perfectly golden and crispy with almost no effort.
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Zero Knives, One Pan, No Problems
I can’t tell you how many lazy evenings I’ve spent in front of my open fridge, willing a meal to magically appear (it never happens 😞). On those days, I usually turn to a one-pan dump-and-bake dinner. From my Green Curry Dumpling Bake to my Vegan Chickpea and Rice Casserole, they’ve saved me more times than I can count.
My latest obsession? These Vegan Black Bean & Corn Quesadillas. My “lazy genius” brain took my Vegan Sheet Pan Quesadillas recipe and stripped it down to the basics. The filling is made almost exclusively with pantry staples and “no-chop” ingredients, like canned black beans, frozen corn, canned green chiles, taco seasoning, and vegan cheese, for a ridiculously simple, budget-friendly meal I can make any night of the week.
There’s zero chopping, and you can forget all about babysitting individual quesadillas. Just assemble the quesadillas on a sheet pan, place another sheet pan on top, and let the oven do the rest!
Ingredients for Black Bean & Corn Sheet Pan Quesadillas
You only need 8 budget-friendly ingredients to make this no-chop recipe! Most of the ingredients are shelf-stable, too. I always keep them on hand for those nights when I need a fuss-free weeknight dinner.
How to Make Sheet Pan Quesadillas
- Combine the black beans with the corn, green chiles, taco seasoning, and garlic powder in a large bowl.
- Layer the tortillas around the edges of the baking sheet, so they’re half-on and half-off. Place 1 or 2 tortillas in the center.
- Spread the bean and corn filling evenly over the tortillas, then top with cheese. Place another 1 to 2 tortillas in the center again.
- Fold the edges of the tortillas over to cover the filling, then spray the top with oil.
- Place the second baking sheet on top of the quesadillas and bake them in the oven for 15 minutes. Remove the sheet pan, then bake until the tortillas are golden.
- Slice the quesadillas and serve with your favorite toppings. Enjoy!
Caitlin’s Cooking Tips
- Quick-thaw the frozen corn: When I forget to thaw the corn ahead of time, I’ll add it to a colander and rinse it under warm running water. The kernels just need to be dried really well after, or else the extra water will make the filling/quesadillas soggy.
- You need two 9×13” sheet pans: one to hold the quesadillas and another to weigh them down. This move basically creates a giant panini press to keep the filling sealed to the tortillas. If you’re short on sheet pans, place a sheet of foil over the quesadillas and set a heavy, oven-safe dish (like a cast-iron skillet or a casserole dish) on top to keep everything weighed down.
Serving Suggestions
I make sheet pan quesadillas at least once or twice a month. They’re just so easy to put together for a quick and delicious weeknight meal! They’re pretty filling on their own, or you can go all out with a few Tex-Mex-inspired sides, like this Instant Pot Cilantro Lime Rice or this Easy Avocado Salsa with chips.
I’m a big fan of quesadillas with toppings, so I’ll usually add a dollop of vegan sour cream, a sprinkle of chopped cilantro, or some fresh pico de gallo on top of each slice before taking my first bite. Serving a crowd? I recommend putting out a few different options so everyone can customize their own.
If you’re looking for more easy vegan sheet pan recipes, you’ll also love these Vegan Sheet Pan Fajitas, these Sheet Pan Vegan Breakfast Burritos, and this Easy Sheet Pan Vegan BBQ!
How to Store Leftover Quesadillas
The cooled quesadilla slices will keep in an airtight container in the refrigerator for up to 5 days. To freeze, separate each slice with a sheet of parchment paper and keep them in a freezer-safe bag or container for up to 2 months.
The leftovers reheat really well, making them perfect for meal prep. Place the slices in a 350ºF oven or toaster oven and reheat for 15 to 20 minutes, or until the outside is crispy and the inside is gooey again.
Substitutions and Variations
- Gluten-Free Option: Swap the flour tortillas for your favorite 10-inch gluten-free tortillas.
- Black Bean Substitute: A can of drained and rinsed pinto beans works, or you can spread a layer of refried beans directly onto the tortillas before adding the corn filling and cheese.
- Fresh Corn Option: Making these in the summertime? Fresh corn kernels cut straight from the cob would be great.
- Add More Veggies: You can dial up the nutrition without any extra work by adding more “no-chop” veggies, like pre-sliced black olives, jarred roasted red peppers (patted dry), or a handful of baby spinach.
- Extra Meaty Version: Layer in my Sheet Pan Vegan Taco Meat for even more bulk.
Recipe FAQs
Probably not, since corn tortillas tend to be smaller and crack easily.
Sure. Cut the recipe in half, assemble the quesadillas on an 8×8” baking tray, and decrease the bake time to around 15 minutes.
You can assemble the whole tray, cover it tightly with foil, and keep it in the fridge for a few hours before baking. Just add a few extra minutes to the cook time since the tray will be cold.
Enjoy! If you make this recipe and decide to share it on Facebook or Instagram, don’t forget to tag me @FromMyBowl + #FromMyBowl! I would also love it if you could leave a comment below with a recipe rating! Thank you for the support 😊
Sheet Pan Black Bean & Corn Quesadillas
Ingredients
- Avocado oil or cooking spray for brushing the pan and tortillas
- 2 15.5 ounce cans of black beans, drained and rinsed
- 12 ounces frozen corn (I used roasted frozen corn), thawed
- 8 ounces canned diced green chiles
- 2 tablespoons taco seasoning blend
- 1 teaspoon garlic powder
- 14 ounces Mexican-blend cheese (I used dairy-free)
- 8 10” flour tortillas
- Serving suggestions: Salsa Pico de Gallo, Sour Cream, or Avocado Crema
Instructions
- Prep: Preheat the oven to 420F. You will need 2 9×13” baking trays for this recipe; set one aside, and grease the bottom of the other one generously with oil or cooking spray. Use a clean kitchen towel to pat the black beans and thawed corn dry, to remove any excess moisture
- Season the Filling: Add the black beans to a large bowl along with the corn, diced green chiles, taco seasoning, and garlic powder. Mix well, until combined.
- Layer the Quesadillas: Layer the tortillas around the edges of the baking sheet so they are half-on and half-off (see photos for reference). Add 1-2 tortillas to the center of the baking sheet to cover the slight gap in the middle of the sheet. Spread the bean and corn filling evenly across the tortillas, then top with cheese. Place 1-2 tortillas in the center of the baking dish again, then fold the edge tortillas over to completely wrap the filling. Spray the top of the tortillas generously with oil, or brush with oil.
- Bake: Place the additional baking sheet on top of the quesadilla to help weigh it down. Bake in the middle rack of the oven for 15 minutes, then remove the top baking sheet and bake for an additional 5 minutes, until the top tortillas are golden.
- Serve: Cut the quesadillas into 12 even pieces directly on the baking tray. I like to cut mine with a sharp knife, but you can also use a pizza cutter to cut through the bottom layer of the tortilla if you are having issues. Use a spatula to transfer the quesadillas to serving plates and top with as desired.
- Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze these sheet pan quesadillas; transfer the slices to a freezer-safe bag or container, separated with a layer of parchment paper if necessary. Store in the freezer for up to 2 months. Leftovers are best reheated in the oven or toaster oven at 350F for 15-20 minutes.
Recipe Video
Recipe Notes
- Frozen Corn: If you forgot to thaw your corn, place it in a metal sieve or strainer and run it under hot water until thawed. Be sure to pat it dry with a towel to remove any extra liquid! You can also substitute the frozen corn for fresh corn kernels when they’re in season.
- Beans: Black beans can be swapped with pinto beans, if desired.
Made this tonight! It’s a keeper! Thanks for the great recipe!
You’re so welcome, Kim!
Made this recipe for friends, it was a roaring success. It is now among my favorites, thank you!
I’m so happy to hear this, Carole!
Obviously my question did not go through earlier. What are your thoughts on using corn shells instead of flour? I know they will be smaller (it’s what I have on hand!) I am just thinking of the dryness while baking let alone of using more shells. I could use your input Caitlin. I would appreciate a reply if possible. I will keep my fingers crossed on this response! Thanks- I am thinking of some sauce maybe to ‘LOOSEN’ up the corn shells?? Just a thought on my end end!
I think the corn tortillas will be just fine in this recipe, no other changes needed!
Great weeknight dinner, easily upgradeable with some Avocado or Salad to add something fresh and green 🙂
Yum! Happy you enjoyed.
I made this earlier this week. So good, quick and easy!! Please do more recipes like this!
I definitely will! Thanks Ann 🙂
Hi there, What are your thoughts on using corn tortillas? I know they woul be smaller (that’s what I have on hand). So most likely would have to use extra. Thanks for a reply Caitlin.