Sheet Pan Quesadillas

By Rachel Cooks

Ingredients

1 tablespoon olive oil
1 pound lean ground beef ((or turkey))
1 large red bell pepper, diced ((about 1 cup))
½ cup diced red onion ((about ¼ of a large onion))
1 can (15 oz.) black beans, rinsed and drained
1 packet (1 oz.) taco seasoning ((see note))
¼ cup water
¼ cup minced cilantro, optional
2 tablespoons butter, melted ((see note))
8 extra-large flour tortillas ((10-inch, burrito size))
2 cups shredded cheese ((cheddar, Monterey Jack, or a mix))
toppings for serving (cilantro, sour cream, salsa, guacamole, hot sauce, etc)

Prep Time15mins
Cook Time35mins
Servings8

Instructions

Preheat oven to 400°F. Brush 1 tablespoon melted butter on a large sheet pan (11 x 17 inches). Reserve the remaining 1 tablespoon of melted butter.

Heat a large skillet over medium-high heat. Add olive oil, ground beef, bell pepper, and diced onion. Cook, breaking up meat into crumbles, until meat is cooked through and onions are translucent.

Add black beans, taco seasoning, and water. Cook until thickened slightly and no longer watery. Remove from heat and stir in cilantro, if using.

Arrange 6 tortillas around the edges of the sheet pan so that half of each tortilla overhangs the edges of the pan. Place one tortilla in the center of the pan to fully cover the bottom. If needed, tear a piece of a tortilla to fill in any gaps.

Evenly sprinkle 1 cup of shredded cheese over the tortillas. Add the meat mixture in an even layer. Top with the remaining 1 cup of cheese.

Place one tortilla in the center to cover the filling, then fold the overhanging edges of the bottom tortillas over the top to seal everything in. Brush the remaining 1 tablespoon of melted butter over the top of the quesadillas.

Place another sheet pan on top of the quesadillas and press down gently to flatten. Leave the top pan in place as a weight, and bake the quesadillas for 15 minutes.

Remove the top sheet pan and bake for an additional 10 minutes, or until the tortillas are golden brown and crispy.

Let the quesadilla cool for a few minutes, then slice into 8 squares. Serve with desired toppings.