Sheet Pan Black Bean & Corn Quesadillas

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.

Course Main

Cuisine Mexican

Diet Gluten Free, Vegan, Vegetarian

Method Oven

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 393kcal

Author Caitlin Shoemaker

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

US Customary - Metric

Instructions

Prep: Preheat the oven to 420F. You will need 2 9x13” 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.

Video

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.

Nutrition