Vegetarian Sheet Pan Quesadillas
Vegetarian Sheet Pan Quesadillas filled with seasoned refried beans, Mexican corn, and lots of cheese. Perfect for feeding a crowd or easy dinner idea.
Why You'll Love Vegetarian Sheet Pan Quesadillas:
- Easy dinner or party snack
- Less mess with fewer dishes
- Cheesy and crispy
- Customize with your favorite filling and toppings
- Can be gluten-free or low carb
The beauty of sheet pan quesadillas is their versatility. You can get creative with the filling, adding everything from chicken or taco meat, to veggies, beans, and so much more.
Today I'm sharing a simple Vegetarian Sheet Pan Quesadilla made easy on one pan. The filling has only 3 ingredients- seasoned refried beans, corn, and lots of cheese. This meal or party snack can be assembled and made in 30-minutes. Sometimes the simplest ideas turn out to be the best recipes.
I love the simplicity of one big quesadilla on a sheet pan. Meal prep is a cinch, clean up is even easier, plus, the whole family can enjoy dinner at the same time. No flipping quesadillas at the stove for ever and a day. I love that!
Sheet pan meals are a staple around here. You have to try my Crispy Parmesan Chicken Sheet Pan Meal, so much flavor, or these easy Sheet Pan Breakfast Quesadillas.
Simple Ingredients:
- Tortillas- I use classic flour tortillas for this recipe. 10-inch size tortillas are best but if you can't find that size use 8-inch tortillas.
- Beans- Use any kind of canned refried beans. I happen to love black bean refried beans.
- Spices- Chili powder, cumin, oregano, salt and pepper.
- Green chiles- Green chiles offer a tangy, smoky flavor.
- Tabasco sauce- I like to use red tabasco for a touch of heat and zip.
- Green onions- Green onions have a mild flavor. You can also use red or regular yellow onion.
- Corn- I use Mexican corn which has diced bell peppers.
- Cheese- Colby Jack has great flavor and melts nicely in the quesadillas.
- Oil- You will need oil to coat the baking pan and also the outside of the quesadilla.
Additional Topping Ideas:
Set out lots of fun toppings so everyone can build their own flavors. Here are some of our favorites.
- Salsa
- Sour cream
- Fresh avocado or guacamole
- Cilantro
- Fresh tomatoes
- Shredded lettuce
- Hot sauce
Substitutions and Variations:
- Tortillas- Use your favorite flour tortilla. You can also use gluten-free or even low-carb tortillas. Corn tortillas are not recommended.
- Filling ingredients- Quesadillas are awesome because you get super creative with the filling. Add cooked chicken, taco meat, shredded beef or pork. Throw in cooked veggies like sliced bell peppers, mushrooms, or grilled onions. Use a variety of cheese like pepper Jack, sharp cheddar, or a Mexican blend. You can also add regular black beans or pinto beans. So many options.
How To Make Vegetarian Sheet Pan Quesadillas:
See full instructions in recipe card below
Step One. Make sure oven is preheated to 425℉. If you have two quarter sheet pans, place one in the oven while you assemble the quesadilla. See tips if you don't have two identical pans. Next, combine beans, spices, green chiles, and tabasco sauce in a small bowl.
Step Two. Grease one sheet pan with oil and place two tortillas at each end, making sure half of the tortilla is hanging over the end. Place another tortilla in the center so the entire bottom of the pan is covered. Place two more tortillas on both sides of the pan, also making sure half of the tortilla is hanging over.
Step Three. Spread bean mixture evenly on the tortillas that are inside the pan, not the overhang. Layer with green onion, then Mexican corn, and finally cheese.
Step Four. Fold in the ends of the tortillas and then the sides. There should be no filling exposed.
Step Five. Brush the top of the tortillas with oil and remove the second sheet pan from the oven and place it bottom side down on top of the tortilla. Bake in the oven for 20-minutes, remove the top sheet pan and bake another 5-7 minutes or until top is golden brown. Allow to cool slightly and cut into squares.
Tips:
- 💡Tortilla size- If you can't find 10-inch size tortillas you can use regular 8-inch, you'll just need to make sure and use extra so they cover the bottom of the baking pan and completely cover any filling that may be exposed.
- 💡Make sure to use a pan or heavy skillet to place on top of the tortilla. This is necessary to keep the tortilla from puffing and pulling apart while it bakes.
- 💡Extra crispy quesadilla- If you want your quesadillas to be extra crispy, leave them in the oven longer. To crisp up the bottom, gently flip the whole quesadilla over with a large spatula and place it back in the oven until the top is crisp.
- 💡If you don't have two identical sheet pans- If you only have one of the same size pan, you can use a cast-iron skillet or oven safe skillet to place on top of the tortilla.
Common Questions:
I find that slicing the quesadillas in large squares is best. They hold up well which means you can add more toppings.
Yes! Assemble the quesadillas and cover tightly. Place in the refrigerator for up to one day then bake when ready to eat. You may need to bake them slightly longer if coming from the refrigerator.
Yes. Freeze unbaked or baked quesadillas. If baked, make sure they are completely cooled before storing in a freezer safe container. Bake from the frozen state. You will need to bake longer so adjust time as needed.
The best way to reheat leftovers from the refrigerator is to heat the oven to 375℉. Place quesadilla squares on a sheet pan and bake until heated through and crispy.
Other Recipes You Might Enjoy:
- Chicken Caesar Salad Nachos Sheet Pan Meal
- Sheet Pan Hawaiian Chicken
- Sheet Pan Strawberry Pancakes
- Quick and Easy Taco Dip
- Oven Baked Soft Tacos
Vegetarian Sheet Pan Quesadillas
Equipment
- 2 quarter sheet pans
- 1 small mixing bowl
Ingredients
- 1 cup can black bean refried beans or use regular refried beans
- 3 tablespoon mild, canned green chiles
- ½ teaspoon chili powder
- ½ teaspoon ground cumin
- ½ teaspoon dried oregano
- ¼ teaspoon kosher salt
- ¼ teaspoon ground black pepper
- few dashed red tabasco sauce optional
- 1-2 tablespoon olive oil
- 5 10-inch flour tortillas
- 1 large green onion, sliced
- ½ cup Mexican corn with diced bell peppers I use the Green Giant brand
- 1 ½ cups Colby Jack cheese, shredded
Optional Toppings:
- salsa
- sour cream
- fresh avocado or guacamole
- cilantro
- diced tomatoes
- shredded lettuce
- sliced black olives
- hot sauce
Instructions
Make sure oven is preheated to 425℉. If you have two quarter sheet pans, place one in the oven while you assemble the quesadilla on the second pan. See tips if you don't have two identical pans.Â
- Combine 1 cup refried beans, 3 tablespoon green chiles, ½ teaspoon each chili powder, cumin, and oregano, plus, ¼ teaspoon each salt and pepper, along with a few dashes of red tabasco sauce.
- Grease sheet pan that is not in the oven with about 1 tablespoon olive oil making sure to grease the sides of the pan as well. Place two tortillas at each end of the pan, making sure half of the tortilla is hanging over the end. Place another tortilla in the center so the entire bottom of the pan is covered. Place two more tortillas on both sides of the pan, also making sure half of the tortilla is hanging over each side.
- Spread bean mixture evenly on the tortillas that are inside the pan, not the overhang. Layer with 1 sliced green onion, ½ cup Mexican corn, and 1 ½ cups Colby Jack cheese.
- Take the overhang of each end tortilla and fold in, take the overhang of each side tortilla and fold in. There should be no filling exposed and one solid piece.
- Brush the top of the tortilla with remaining 1 tablespoon oil, then use an oven mit to remove the second sheet pan from the oven and place it bottom side down on top of the tortilla. Place both pans back in the oven and bake for 20-minutes. Remove the top sheet pan and bake another 5-7 minutes or until top is golden brown. Allow to cool slightly and cut into squares. Add you favorite toppings and enjoy right away.
Notes
- Tortilla size- If you can't find 10-inch size tortillas you can use regular 8-inch, you'll just need to make sure and use extra so they cover the bottom of the baking pan and completely cover any filling that may be exposed on top.Â
- Make sure to use a pan or heavy skillet to place on top of the tortilla. This is necessary to keep the tortilla from puffing and pulling apart while it bakes.
- Extra crispy quesadilla-Â If you want your quesadillas to be extra crispy, leave them in the oven longer. To crisp up the bottom, gently flip the whole quesadilla over with a large spatula and place it back in the oven until the top is crisp.
- If you don't have two identical sheet pans-Â If you only have one of the same size pan, you can use a cast-iron skillet or oven safe skillet to place on top of the tortilla.
- Tortillas- Use your favorite flour tortilla. You can also use gluten-free or even low-carb tortillas. Corn tortillas are not recommended.
- Filling ingredients- This is great recipe to get creative with the filling. Add cooked chicken, taco meat, shredded beef or pork. Throw in cooked veggies like sliced bell peppers, mushrooms, or grilled onions. Use a variety of cheese like pepper Jack, sharp cheddar, or a Mexican blend. You can also add regular black beans or pinto beans. So many options.
Nutrition
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