Vegetarian Sheet Pan Black Bean and Corn Quesadillas

An easy weekday #meatless meal for #tacotuesday is this Vegetarian Sheet Pan Black Bean and Corn Quesadilla recipe. It’s kid-approved, easy to throw together, and utilizes some pantry and freezer staples. Try this recipe out today and let me know what you think!

VEGETARIAN SHEET PAN BLACK BEAN AND CORN QUESADILLAS

Author: Andrea Carpenter, RD

Recipe Type: Entrees

Serving: 12 quesadillas

INGREDIENTS:

  • 1 package of 12 small flour or corn tortillas

  • 1 can of low sodium or no salt added black beans, drained and rinsed

  • 1 cup frozen corn

  • 1/4 cup onion, diced

  • 1 -2 garlic cloves, minced

  • 1 tsp cumin powder

  • 1 TBSP fresh cilantro (stems and leaves), chopped

  • 1 1/2 TBSP oil (olive, coconut, avocado)

  • salt and pepper, to taste

  • juice of half a lime

  • chili powder/flakes, optional, to taste

  • 1 cup grated cheese (cheddar, marble, monterey jack)

DIRECTIONS:

  1. Add 1 tablespoon olive oil to a large non-stick skillet on medium heat.

  2. Once the oil is heated, add the onions and cook for 2-3 minutes or until soft and translucent. Next, add the beans, frozen corn, and season with the minced garlic, cumin, and fresh cilantro. Cook for another 2-3 minutes. Taste and add salt and pepper if desired. If you prefer spicy quesadillas, add chili flakes and/or powder to the mixture and cook. Finish by adding fresh lime juice from 1/2 lime ( or 1/2 TBSP of lime juice concentrate).

  3. Line sheet pans with the tortillas, add the bean and corn mixture to each tortilla and top with grated cheese.

  4. With the remaining oil, brush each side of the tortilla using a pastry brush (or just use your hands if you don’t have one!).

  5. Bake in 350 degree oven for 10-14 minutes, flipping half way through until golden brown.

  6. Serve with your favourite accompaniments such as shredded lettuce, diced avocado or guacamole, diced tomato, salsa, sour cream, and hot sauce.