A large, oven-baked quesadilla made on a sheet pan — cheesy, crispy, and easy to serve to a crowd. This Tex-Mex inspired dish is perfect for family dinners, game nights, or casual get-togethers when I want something flavorful and filling without standing over the stove.

Why I Love This Recipe

I love how easy it is to prepare this sheet pan quesadilla for a group. It has all the flavors of a classic quesadilla, but instead of individually flipping tortillas, I just layer everything on a sheet pan, bake it, and serve. The combo of seasoned beef, black beans, veggies, and melty cheese gives it a hearty, satisfying taste, while the crisped tortillas add the perfect texture. Plus, I can customize the filling to fit whatever I have in my pantry or fridge.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

8 large burrito‑size flour tortillas
1 lb ground beef
1 (15‑oz) can black beans, drained & rinsed
1 (2.25‑oz) can sliced black olives, drained & rinsed
3 cups Colby + Monterey Jack cheese, shredded
½ cup salsa
1 bell pepper, seeded & diced
1 small yellow onion, diced
2 green onions, thinly sliced
1½ tablespoon olive oil
1½ teaspoon chili powder
1½ teaspoon cumin
1½ teaspoon smoked paprika
1 teaspoon minced garlic
1 teaspoon kosher salt
1 teaspoon black pepper
Sour cream (optional, for serving)

Directions

I start by preheating the oven to 425 °F (≈ 220 °C).
Then I lightly spray an 18×13 inch sheet pan with nonstick cooking spray.
In a large skillet over medium heat, I add olive oil, bell pepper, and yellow onion. I cook them for about 5 minutes, stirring often, until they’re soft.
Next, I add the ground beef and garlic, cooking until the beef is nicely browned.
I drain any excess fat and return everything to the skillet. Then I stir in the chili powder, cumin, smoked paprika, salt, pepper, black beans, black olives, and salsa.
On the prepared sheet pan, I place 6 tortillas around the edges so they overlap and hang over the side, leaving a gap in the center. I put 1 tortilla over the center to cover that space.
I spread the beef and bean mixture evenly over the tortillas, then sprinkle the cheese and green onions over the top.
I lay the final tortilla over the center and fold the overhanging tortillas inward to fully enclose the filling.
I place a second sheet pan on top to press everything down and help the edges seal.
I bake it for 20 minutes, then remove the top pan and bake for another 5 minutes until the top is golden and crisp.
Once out of the oven, I let it cool slightly before slicing and serving with sour cream if I feel like it.

Servings and timing

This recipe makes about 12 servings — perfect for a crowd.

Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes

Variations

I often make a vegetarian version by skipping the beef and adding more beans or lentils along with extra sautéed vegetables.
For a chicken variation, I substitute shredded cooked chicken for the ground beef.
If I’m short on time, I use a store-bought taco seasoning in place of the individual spices.
For a spicy twist, I sometimes mix in diced jalapeños or use a spicy salsa.

Storage/Reheating

To store leftovers, I refrigerate them in an airtight container for up to 4 days.
To reheat and keep the quesadilla crispy, I bake it in a preheated oven at 325–350 °F for about 10 minutes or use a toaster oven.
If I want to freeze portions, I slice the baked quesadilla into servings, freeze them on a tray until firm, wrap them tightly, and store in the freezer for up to 2 months. When ready, I reheat them directly in the oven.

FAQs

What’s the best way to keep the quesadilla crispy when reheating?

I like to use the oven or a toaster oven at 325–350 °F for about 10 minutes. This keeps the tortilla nice and crispy, unlike microwaving which tends to soften it.

Can I make this ahead of time?

Yes, I prepare the filling and assemble the quesadilla a few hours ahead, cover it with foil, and refrigerate until I’m ready to bake. I just add a few extra minutes to the baking time if it’s cold from the fridge.

Can I use corn tortillas instead of flour tortillas?

I don’t recommend it for this recipe. Corn tortillas are smaller and more fragile, so they won’t hold up well in a large sheet pan format. Stick with flour tortillas for best results.

What sides go well with this quesadilla?

I like to serve it with a fresh green salad, guacamole, extra salsa, or a side of Mexican rice or corn. It’s a filling main dish, so light sides pair nicely.

Can I make it spicier?

Absolutely. I add diced jalapeños to the filling or use a spicy salsa. A few dashes of hot sauce mixed in with the beef also give it a nice kick.

Conclusion

This sheet pan quesadilla is one of my go-to recipes when I want something easy, crowd-pleasing, and full of bold Tex-Mex flavor. It’s versatile, freezer-friendly, and totally satisfying. Whether I’m hosting friends or feeding a hungry family, this dish always hits the spot.

Sheet Pan Quesadilla

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Author: Sue
Prep Time: 20 minutes
Cook Time: 25 minutes
Total Time: 45 minutes
Yield: 12 servings
Category: Dinner / Main Dish
Method: Baking / Sheet Pan
Cuisine: Mexican / Tex‑Mex
Diet: Halal

Print Recipe

Description

A large, oven‑baked quesadilla made on a sheet pan — cheesy, crispy, and easy to serve to a crowd.

Instructions

Preheat oven to 425 °F (≈ 220 °C).
Spray one 18×13 inch sheet pan lightly with nonstick cooking spray.
In a large skillet over medium heat, add olive oil, bell pepper, and yellow onion. Cook about 5 minutes, stirring often, until softened.
Add ground beef and garlic. Cook until beef is browned.
Drain excess fat, then return meat/veggies to skillet. Stir in chili powder, cumin, smoked paprika, salt, pepper, black beans, black olives, and salsa.
On the prepared sheet pan, place 6 of the tortillas around the edges so they overlap and hang over the edge, leaving a gap in the center. Place 1 tortilla over the bottom center gap.
Evenly spread the meat‑bean mixture over the tortillas. Sprinkle the cheese on top, then scatter the green onions.
Lay the final tortilla over the top center of the filling. Starting from either side, tightly fold the overhanging tortillas toward the middle so they enclose the filling.
Place a second sheet pan on top of the folded tortillas to press them down and keep edges sealed.
Bake for 20 minutes. Remove the top sheet pan and bake an additional 5 minutes, until the top is golden and crisp.
Let the quesadilla cool slightly before cutting into portions. Serve with sour cream if desired.

Notes

Vegetarian version: omit the beef and add extra veggies or cooked lentils or beans.
You can substitute chicken (cooked/shredded) for the beef if desired.
Use a store‑bought taco seasoning instead of separate spices if you prefer.
To reheat and keep crispiness, bake leftovers at 325‑350 °F for ~10 minutes (or use a toaster oven).
For freezing: after baking, cut into servings, place on a pan to freeze until firm, then wrap tightly and freeze (up to 2 months). Reheat in oven when ready.