Vegetarian Sheet Pan Quesadillas

Some nights, you just need dinner to make itself.

These vegetarian sheet pan quesadillas just about achieve that, and they’re budget-friendly, kid-approved, and come together using pantry staples and a handful of veggies.

This is one of those meals you can prep ahead, freeze in layers with parchment, and pull out when life gets hectic (and y’all know it does).

Whether you’re trying to save money on takeout or just need something easy between garden chores or work, this recipe is a winner.

Why We Love This Recipe

• Budget-friendly: Uses beans, cheese, and tortillas—items we usually keep stocked in the pantry or freezer.
• Customizable: Swap in whatever veggies you’ve got on hand. This is a great “use what you have before it spoils” recipe.
• Sheet pan style: Everything cooks at once, so cleanup is a breeze.
• Freezer-friendly: Make a double batch and freeze extras for another day.

Ingredients

• 2 tablespoons olive oil
• 1 small onion, finely diced
• 1 bell pepper, finely diced (any color)
• 1 cup frozen corn (no need to thaw)
• 1 can (15 oz) black beans, rinsed and drained
• 1 teaspoon cumin
• 1/2 teaspoon garlic powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1–2 cups shredded cheese (cheddar, Monterey Jack, or whatever’s on hand)
• 8 medium flour tortillas
• Optional: chopped spinach, diced tomatoes, pickled jalapeños

Instructions

1. Preheat oven to 425°F.
2. In a skillet, heat olive oil over medium heat. Add onion and bell pepper. Sauté for 5–6 minutes, until softened.
3. Stir in corn, black beans, and spices. Cook another 3–4 minutes until everything is warm and well combined.
4. Lay 4 tortillas on a parchment-lined sheet pan. Spread a scoop of filling on each, sprinkle with cheese, and top with another tortilla.
5. Place a second sheet pan on top of the quesadillas to press them flat while baking (this helps them crisp evenly).
6. Bake for 15–20 minutes, until the tortillas are golden and slightly crispy.
7. Remove the top sheet pan, let cool for a few minutes, then slice into wedges.

Tips for Success

• Batch cook for the freezer: Once cool, wrap individual wedges in parchment and freeze in a zip-top bag. Reheat in the oven or air fryer.
• Stretch it further: Add a side of rice, a scoop of salsa, or a simple garden salad.
• Use what you have: This recipe is super forgiving. Zucchini, leftover roasted sweet potatoes, or even scrambled eggs can make their way in.

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