Crispy Sheet Pan Bean & Cheese Quesadillas for a Cheap Easy Dinner
These crispy sheet pan bean and cheese quesadillas are a cheap budget dinner that comes together in under 30 minutes with just a few pantry staples. The oven does all the work and the whole family will actually be excited to eat them.
By AmeliaUpdated 
Cooking times can vary by equipment and ingredient size. Use the visual cues in the instructions and adjust seasoning to taste.
Method
Preheat the Oven
Preheat your oven to 425F (220C). Let it fully come to temperature before putting anything in, at least 10 minutes.
Season the Beans
In a bowl, mix the drained and rinsed black beans with cumin, smoked paprika, garlic powder, and salt. Stir well so the beans are evenly coated.
Assemble the Quesadillas
Lay four tortillas in a single layer across one or two large sheet pans. Spread a thin, even layer of seasoned beans over each tortilla, leaving about half an inch from the edges. Sprinkle the shredded cheese over the beans, then place a second tortilla on top of each one.
Oil the Tops
Brush or lightly spray the top tortillas with olive oil. This step is key for getting a truly crispy golden result.
Press and Bake
Place a second sheet pan directly on top of the assembled quesadillas to press them down. Bake for 10 minutes, then carefully remove the top pan, flip each quesadilla using a large spatula, and bake for another 8 to 10 minutes until both sides are golden and crisp.
Slice and Serve
Remove from the oven and let them sit for 2 minutes before cutting into triangles with a pizza cutter or sharp knife. Serve immediately with salsa and sour cream on the side.
Frequently asked questions
Can I make these ahead of time?
You can assemble the quesadillas a few hours in advance, cover the sheet pan with cling film, and keep them in the fridge. When you are ready to cook, just add two or three extra minutes to the baking time since they will be going in cold.
What if I do not have a second sheet pan to press them down?
No worries at all. You can use a heavy cast iron skillet placed on top, or even just press down gently with a spatula a few times during baking. It will still turn out really well.
How do I keep the cheese from leaking out?
Leave about half an inch of space around the edge when you spread the cheese. Cheese near the very rim tends to melt out and burn on the pan. Keeping it slightly inset from the edge solves this almost every time.
Can I freeze these?
Yes, they freeze fine. Cool them fully, wrap each one individually in foil, and freeze for up to two months. Reheat straight from frozen in the oven at 375F for about 12 to 15 minutes. They will not be quite as crispy as fresh but they are still really good on a busy night.
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