Black Bean Sheet Pan Quesadillas

Prep Time:

Cook Time:

Serves: 4

Ingredients

  • 6 tablespoons olive oil, divided

  • ½ yellow onion, thinly sliced

  • ½ red bell pepper, thinly sliced

  • 1 can (15.5 ounces) Green Valley Organic Black Beans, drained

  • 2 tablespoons water

  • 2 teaspoons vinegary hot sauce (such as Tabasco)

  • 1 teaspoon Mexican oregano

  • 1 teaspoon kosher salt

  • 2 cups shredded quesadilla cheese

  • 8 flour tortillas

  • Salsa mexicana, to serve

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Black Beans

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Black Beans

Steps

  1. Preheat the oven: Set the oven to 450°F.

  2. Cook the vegetables: In a skillet, heat 2 tablespoons of olive oil over medium-high heat. Add the sliced onions and red bell pepper. Cook for about 8 minutes, stirring occasionally, until softened and starting to brown.

  3. Add the beans and seasoning: Stir in the Green Valley Organic Black Beans, water, hot sauce, Mexican oregano, and kosher salt. Simmer for about 10 minutes, until most of the liquid has evaporated. Taste and adjust seasoning if needed.

  4. Prepare the sheet pan: Spread 2 tablespoons of olive oil evenly over a large sheet tray.

  5. Assemble the quesadillas: Place 4 tortillas on the oiled tray. Sprinkle each with ¼ cup of shredded cheese. Divide the bean and pepper mixture evenly over the cheese. Top with another ¼ cup of cheese on each, then cover with the remaining 4 tortillas. Gently press down to flatten slightly.

  6. Oil the tops: Brush the remaining 2 tablespoons of olive oil over the tops of the tortillas.

  7. Bake the quesadillas: Bake for 10 minutes. Carefully flip each quesadilla, then bake for another 5 minutes, until the tortillas are golden and the cheese is fully melted.

  8. Serve: Cut each quesadilla into quarters and serve hot with salsa mexicana on the side.


Final Step

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