Sheet Pan Black Bean and Veggie Quesadillas

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Sheet Pan Black Bean and Veggie Quesadillas

  • Author: Louisa Clements, Living Lou
  • Prep Time: 15
  • Cook Time: 16
  • Total Time: 31 minutes
  • Yield: 4-6
  • Category: Black Bean


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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  • 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


  1. Preheat oven to 425F and grease an extra large baking sheet with 1 tbsp of canola oil.
  2. 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. 
  3. Add garlic and spices, cook for another minute. Stir in beans and corn and set aside. 
  4. 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.
  5. Bake in the centre of the oven for 10-12 minutes or until the tops of the quesadillas are browned and cheese is melted.