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These Sheet Pan Black Bean & Corn Quesadillas are made on one pan with a hearty, no-chop, taco-seasoned filling. A weeknight dinner game-changer that makes sufficient for a crowd or meal prep! Vegan, Gluten-Free Choice.
Say goodbye to the skillet and hey to your new weeknight obsession! This Black Bean Sheet Pan Quesadillas recipe is a real “no-chop” one-pan meal that’s straightforward to make and feeds a crowd. Full of a taco-seasoned black bean and corn filling and loads of melty dairy-free cheese, these bake up completely golden and crispy with nearly no effort.
Desk of Contents
Zero Knives, One Pan, No Issues
I can’t inform you what number of lazy evenings I’ve spent in entrance of my open fridge, keen a meal to magically seem (it by no means occurs 😞). On these days, I normally flip to a one-pan dump-and-bake dinner. From my Inexperienced Curry Dumpling Bake to my Vegan Chickpea and Rice Casserole, they’ve saved me extra occasions than I can rely.
My newest obsession? These Vegan Black Bean & Corn Quesadillas. My “lazy genius” mind took my Vegan Sheet Pan Quesadillas recipe and stripped it right down to the fundamentals. The filling is made nearly completely with pantry staples and “no-chop” elements, like canned black beans, frozen corn, canned inexperienced chiles, taco seasoning, and vegan cheese, for a ridiculously easy, budget-friendly meal I could make any night time of the week.
There’s zero chopping, and you may neglect all about babysitting particular person quesadillas. Simply assemble the quesadillas on a sheet pan, place one other sheet pan on prime, and let the oven do the remainder!
Components for Black Bean & Corn Sheet Pan Quesadillas
You solely want 8 budget-friendly elements to make this no-chop recipe! Many of the elements are shelf-stable, too. I all the time hold them available for these nights once I want a fuss-free weeknight dinner.
Methods to Make Sheet Pan Quesadillas
- Mix the black beans with the corn, inexperienced chiles, taco seasoning, and garlic powder in a big bowl.
- Layer the tortillas across the edges of the baking sheet, so that they’re half-on and half-off. Place 1 or 2 tortillas within the heart.
- Unfold the bean and corn filling evenly over the tortillas, then prime with cheese. Place one other 1 to 2 tortillas within the heart once more.
- Fold the perimeters of the tortillas over to cowl the filling, then spray the highest with oil.
- Place the second baking sheet on prime of the quesadillas and bake them within the oven for quarter-hour. Take away the sheet pan, then bake till the tortillas are golden.
- Slice the quesadillas and serve along with your favourite toppings. Get pleasure from!
Caitlin’s Cooking Suggestions
- Fast-thaw the frozen corn: Once I neglect to thaw the corn forward of time, I’ll add it to a colander and rinse it underneath heat operating water. The kernels simply have to be dried rather well after, or else the additional water will make the filling/quesadillas soggy.
- You want two 9×13” sheet pans: one to carry the quesadillas and one other to weigh them down. This transfer principally creates an enormous panini press to maintain the filling sealed to the tortillas. When you’re quick on sheet pans, place a sheet of foil over the quesadillas and set a heavy, oven-safe dish (like a cast-iron skillet or a casserole dish) on prime to maintain every little thing weighed down.
Serving Options
I make sheet pan quesadillas at the very least a few times a month. They’re simply really easy to place collectively for a fast and scrumptious weeknight meal! They’re fairly filling on their very own, or you’ll be able to go all out with just a few Tex-Mex-inspired sides, like this Instantaneous Pot Cilantro Lime Rice or this Straightforward Avocado Salsa with chips.
I’m a giant fan of quesadillas with toppings, so I’ll normally add a dollop of vegan bitter cream, a sprinkle of chopped cilantro, or some contemporary pico de gallo on prime of every slice earlier than taking my first chew. Serving a crowd? I like to recommend placing out just a few completely different choices so everybody can customise their very own.
When you’re on the lookout for less difficult vegan sheet pan recipes, you’ll additionally love these Vegan Sheet Pan Fajitas, these Sheet Pan Vegan Breakfast Burritos, and this Straightforward Sheet Pan Vegan BBQ!
Methods to Retailer Leftover Quesadillas
The cooled quesadilla slices will hold in an hermetic container within the fridge for as much as 5 days. To freeze, separate every slice with a sheet of parchment paper and hold them in a freezer-safe bag or container for as much as 2 months.
The leftovers reheat rather well, making them good for meal prep. Place the slices in a 350ºF oven or toaster oven and reheat for 15 to twenty minutes, or till the skin is crispy and the within is gooey once more.
Substitutions and Variations
- Gluten-Free Choice: Swap the flour tortillas in your favourite 10-inch gluten-free tortillas.
- Black Bean Substitute: A can of drained and rinsed pinto beans works, or you’ll be able to unfold a layer of refried beans immediately onto the tortillas earlier than including the corn filling and cheese.
- Contemporary Corn Choice: Making these within the summertime? Contemporary corn kernels lower straight from the cob can be nice.
- Add Extra Veggies: You may dial up the vitamin with none further work by including extra “no-chop” veggies, like pre-sliced black olives, jarred roasted purple peppers (patted dry), or a handful of child spinach.
- Additional Meaty Model: Layer in my Sheet Pan Vegan Taco Meat for much more bulk.
Recipe FAQs
In all probability not, since corn tortillas are usually smaller and crack simply.
Positive. Reduce the recipe in half, assemble the quesadillas on an 8×8” baking tray, and reduce the bake time to round quarter-hour.
You may assemble the entire tray, cowl it tightly with foil, and hold it within the fridge for just a few hours earlier than baking. Simply add just a few further minutes to the prepare dinner time for the reason that tray might be chilly.
Get pleasure from! When you make this recipe and resolve to share it on Fb or Instagram, don’t neglect to tag me @FromMyBowl + #FromMyBowl! I might additionally find it irresistible in case you may depart a remark beneath with a recipe ranking! Thanks for the help 😊
- Avocado oil or cooking spray for brushing the pan and tortillas
- 2 15.5 ounce cans of black beans, drained and rinsed
- 12 ounces frozen corn (I used roasted frozen corn), thawed
- 8 ounces canned diced inexperienced chiles
- 2 tablespoons taco seasoning mix
- 1 teaspoon garlic powder
- 14 ounces Mexican-blend cheese (I used dairy-free)
- 8 10” flour tortillas
- Serving solutions: Salsa Pico de Gallo, Bitter Cream, or Avocado Crema
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Prep: Preheat the oven to 420F. You’ll need 2 9×13” baking trays for this recipe; set one apart, and grease the underside of the opposite one generously with oil or cooking spray. Use a clear kitchen towel to pat the black beans and thawed corn dry, to take away any extra moisture
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Season the Filling: Add the black beans to a big bowl together with the corn, diced inexperienced chiles, taco seasoning, and garlic powder. Combine properly, till mixed.
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Layer the Quesadillas: Layer the tortillas across the edges of the baking sheet so they’re half-on and half-off (see pictures for reference). Add 1-2 tortillas to the middle of the baking sheet to cowl the slight hole in the course of the sheet. Unfold the bean and corn filling evenly throughout the tortillas, then prime with cheese. Place 1-2 tortillas within the heart of the baking dish once more, then fold the sting tortillas over to fully wrap the filling. Spray the highest of the tortillas generously with oil, or brush with oil.
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Bake: Place the extra baking sheet on prime of the quesadilla to assist weigh it down. Bake within the center rack of the oven for quarter-hour, then take away the highest baking sheet and bake for an extra 5 minutes, till the highest tortillas are golden.
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Serve: Reduce the quesadillas into 12 even items immediately on the baking tray. I like to chop mine with a pointy knife, however you can even use a pizza cutter to chop by way of the underside layer of the tortilla if you’re having points. Use a spatula to switch the quesadillas to serving plates and prime with as desired.
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Retailer: Retailer any leftovers in an hermetic container within the fridge for as much as 5 days. You can too freeze these sheet pan quesadillas; switch the slices to a freezer-safe bag or container, separated with a layer of parchment paper if obligatory. Retailer within the freezer for as much as 2 months. Leftovers are greatest reheated within the oven or toaster oven at 350F for 15-20 minutes.
- Frozen Corn: When you forgot to thaw your corn, place it in a steel sieve or strainer and run it underneath sizzling water till thawed. You should definitely pat it dry with a towel to take away any further liquid! You can too substitute the frozen corn for contemporary corn kernels once they’re in season.
- Beans: Black beans might be swapped with pinto beans, if desired.
Energy: 393kcalCarbohydrates: 52gProtein: 12gFats: 16gSaturated Fats: 5gPolyunsaturated Fats: 1gMonounsaturated Fats: 0.3gSodium: 866mgPotassium: 425mgFiber: 12gSugar: 4gVitamin A: 232IUVitamin C: 8mgCalcium: 74mgIron: 3mg
