Learn how to make a big batch of quesadillas for the family all at the same time with these easy oven-baked Sheet Pan Black Bean Quesadillas. They’re flavorful, straight-forward, and so delish!
Black Bean Sheet Pan Quesadillas
We’ve been on a real quesadilla kick lately, in part because they’re so easy and also because everyone in my family loves them. And while I can’t go too far afield with what I put inside, I seem to have good reception as long as there’s enough cheese in the mix.
These black bean quesadillas have a little pumpkin puree tucked inside for flavor and nutrients. (You can trade in sweet potato or butternut squash too.)
Quesadillas can be a little fussy to make for a crowd since you typically have to make one at a time—which leads to standing by the stove endlessly. This method, which uses a sheet pan and bakes them in the oven, produces black bean quesadillas that are melty and delicious, but the whole batch is ready at once.
It’s such an easy way to make a family dinner!
Ingredients You Need
Here’s a look at the ingredients in this recipe:
- fajita-size tortillas
- black beans
- shredded cheese
- pumpkin, sweet potato, or butternut squash puree
- cumin
TIP: You can use canned or homemade puree. Add dips like salsa, sour cream, guacamole as you like.
Step-by-Step Instructions
Here’s a look at how to make these quesadillas. Scroll to the bottom of the post for the full recipe.
- Place tortillas on a sheet pan. Spread with puree.
- Add beans, cheese, and cumin.
- Bake until melty.
- Fold over, press down, and heat through.
TIP: I like to line the sheet pan with parchment paper to make clean up easy, and avoid having to scrub off melted cheese after dinner is done.
Frequently Asked Questions
You can assemble them and cover the sheet pan, and store in the fridge until ready to bake. Or you can make them ahead, let cool, and store in an airtight container and warm to serve.
Flour or corn tortillas work in this recipe, but ones labeled “soft” since they will hold together best.
I recommend cutting them into triangles or strips with kitchen scissors so they are easy to bite. The half-moon shape helps hold some of the filling inside so they are a little easier to eat too.
Best Tips for Success
- Store any leftovers in an airtight container or wrapped in foil for 3-5 days. Warm in the oven or microwave to heat through.
- Use corn or flour tortillas as you like. (If using corn, look for ones labeled “soft” to help ensure they don’t crack or break.)
- Add shredded cooked chicken or beef if desired.
- Sprinkle with shredded spinach or kale if desired.
- Serve with diced fruit, corn, or other simple side like Sauteed Carrots or Roasted Broccoli.
- You may also like my Spinach Quesadillas, my Sweet Potato Quesadillas, and my easy Bean and Cheese Quesadillas.
I’d love to hear your feedback on this recipe, so please comment below to share!
Sheet Pan Black Bean Quesadillas
Ingredients
- 8 fajita-size flour or corn tortillas
- 1/2 cup pumpkin puree (or sweet potato puree or butternut squash puree—canned or homemade)
- 2 14.5- ounce cans black beans (rinsed and drained)
- 2 cups shredded cheddar cheese
- Ground cumin
- Salsa, cilantro, sour cream, guacamole, optional
Instructions
- Preheat oven to 375 degrees F and line 2 baking sheets with parchment paper.
- Place the tortillas on a baking sheet. They can overlap a little. Spread 1 tablespoon of pumpkin puree on half of each tortilla. (You'll leave one half empty so you can fold it over to make a half-moon shape.)
- Top puree with ¼ cup beans, ¼ cheese, and a sprinkle of cumin.
- Bake for 5- 7 minutes or until heated through and melty. Fold the empty side of the tortilla over and press down. Flip over and bake for an additional 2-3 minutes and remove from the oven.
- Cut with kitchen shears and serve with desired dippings.
Equipment
Notes
- Store any leftovers in an airtight container or wrapped in foil for 3-5 days. Warm in the oven or microwave to heat through.
- Use corn or flour tortillas as you like. (If using corn, look for ones labeled "soft" to help ensure they don't crack or break.)
- Add shredded cooked chicken or beef if desired.
- Sprinkle with shredded spinach or kale if desired.
- Serve with diced fruit, corn, or other simple side.
Just made these and excited for my 17 mo to try it. We love your recipes! How long could these freeze for? I typically batch cook his meals. Thanks in advance!
Husband is gluten-free and we’re both dairy-free so subbed casava flour tortillas (frozen) and vegan cheese shreds — SO DELICIOUS! The littles are still learning to like this new item, but we will definitely keep this in the rotation as my husband and I loved them! Thank you!
I’ve seen other similar recipes you can freeze u cooked for quick meals- can you do this with this recipe?
You can freeze them after cooking, then heat them in the microwave or oven.
One of my toddler’s favorite meals!! Thank you!
The whole family loved these! Will definitely make again very soon.
Would these work with refried beans instead of black beans?
Sure!
Do you know of any tortilla “alternatives” for something like this? Daddy isn’t supposed to eat bread-related things but little one loves quesadillas – this would make way too much for just her! so…just curious 🙂
I think there are some keto-type options in more specialty stores (but I don’t know the specifics since that’s not something I’ve ever looked for, but actually now that I think about it, even my small town grocery store has an option in our produce section so maybe check your store!)
Could these be cut up very small for a 9 month old?
Yes, as long as the tortilla is very soft.
Can you freeze uncooked prepared quesadilla?
I haven’t tried it but I would think it could work out okay!
What is caloric count?
Would this work with flour tortillas? Thank you for such great ideas in this article!
Yes! Just try to use smaller ones to make sure you can fit a few on the sheet pan.
What size tortillas did you use?
I use the small standard corn tortillas which are about 6 inches.
Delicious!
Thank you so much! And thanks for the fast reply! We just made them! I am so happy I can freeze them! We had so many left overs! She loved it!
I’m so glad to hear that, thank you for letting me know! (You caught me during my toddler’s nap time when I happened to be on my computer, so hooray for good timing!)
Hi! The amount of ingredients can make more than two tortillas it seems. So for the leftover pumpkin purée and black beans etc I can store in fridge for up to how long please?
3-5 days in an airtight container should be just fine.
How long can I store in fridge and is freezing an option?
Store any leftovers in the fridge for 3-5 days either wrapped in foil or in an airtight container. Warm in the oven on a sheet pan. You can freeze wrapped in the same way and heat from frozen or let thaw overnight in the fridge before heating.