These Sheet Pan Black Bean and Corn Quesadillas couldn’t be easier to make, and boy are they delicious. You’ll impress everyone with this new way of making quesadillas.
- 3 tablespoons unsalted butter
- 4 scallions, sliced (white and green parts separated)
- 3 garlic cloves, minced
- 1 teaspoon chili powder
- 1 tablespoon ground cumin
- Salt and black pepper
- 2 cups corn
- 1 cup black beans, drained and rinsed
- 1/4 cup cilantro, chopped
- 8 10” flour tortillas
- 2 cups cheddar cheese, shredded
- 2 cups Monterey Jack cheese, shredded
- Sour cream for serving, optional
- Limes for serving, optional
1. Preheat oven to 425 degrees. Grease a 9 x 13 baking pan evenly with cooking spray and set aside.
2. In a large pan, add 1 tablespoon olive oil and saute the white part of green onions until softened.
3. Add minced garlic, chili powder, cumin, salt and black pepper. Saute for about 1 more minute, until fragrant.
4. Add corn and black beans and saute 3 more minutes, stirring frequently. Once down, sprinkle cilantro on top and set aside.
5. Start assembling 10” flour tortillas on the baking sheet, overlapping each other to cover the entire sheet. Let about half of each tortilla overhang to the rim (to fold later on). Make sure the tortillas completely cover the bottom surface of the baking sheet.
6. Spread veggie mixture evenly, then top with shredded cheese.
7. Place 1-2 final tortillas in the center, on top of the filling, and fold the overhanging tortillas to fully cover the filling.
8. Brush the top of the tortillas with melted unsalted butter and a pastry brush.
9. Place another baking sheet on top of the quesadillas to add weight, and transfer to the oven. Bake for 15 minutes.
10. Remove the second baking sheet and cook an additional 5-10 minutes, until tortillas are lightly golden and cheese is melted.
11. Serve with lime wedges and sour cream, and the green parts of scallions.
Source: Adapted from a recipe by Country Crock