Sheet Pan Black Bean and Veggie Quesadillas
- Prep Time: 15
- Cook Time: 16
- Total Time: 31 minutes
- Yield: 4-6
- Category: Black Bean
Description
The whole family will love these easy black bean quesadillas with bell peppers, onions, corn and garlic for a simple, vegetarian dinner where beans are the star. Bake in a sheet pan in the oven for easy, hands-free cooking.
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Ingredients
- 3 tbsp canola oil, divided
- ½ small red onion diced
- 1-2 small bell peppers, diced, about 1 cup
- 1 clove garlic, minced
- ½ tsp paprika
- ½ tsp cumin
- ½ tsp chili powder
- ½ tsp salt
- 1 540ml / 19oz can of black beans, drained and rinsed
- 1 341ml / 12oz can corn
- 6 10” flour tortillas
- 2 cups shredded cheddar cheese, divided
Instructions
- Preheat oven to 425F and grease an extra large baking sheet with 1 tbsp of canola oil.
- Heat a medium frying pan over medium heat. Add 1 tbsp of canola oil, followed by onion and bell pepper. Cook, stirring frequently until beginning to soften, about 3 minutes.
- Add garlic and spices, cook for another minute. Stir in beans and corn and set aside.
- Next assemble quesadillas. Divide mixture between 6 large tortillas, about a heaping ½ cup each and sprinkle with about ⅓ cup of grated cheese. Fold over the quesadilla, pressing down to adhere the tortilla to the cheese and place on the baking sheet. Brush tops with remaining 1 tbsp of canola oil.
- Bake in the centre of the oven for 10-12 minutes or until the tops of the quesadillas are browned and cheese is melted.
