Last updated on January 17th, 2022
Kid-friendly and gluten-free, these baked black bean quesadillas make an easy lunch or dinner for the whole family. Portioned for the younger crowd, this no-fuss recipe is simple to scale up to larger serving sizes for bigger kids and adults. Assemble the fruits and veggies while the sheet pan quesadillas bake in the oven, and the entire meal is ready to eat in less than 30 minutes.
Making Quesadillas in the Oven
Oven baked quesadillas are better than pan-fried quesadillas for several reasons:
Baked quesadillas are quicker and easier to put together. Rather than assembling each quesadilla individually, build them all at once, one component at a time, assembly-line style.
They don’t need to be turned over partway through baking. The top crisps up with less effort, and the ingredients won’t topple out on the flip.
Baked quesadillas are truly a one pan meal. Assemble and bake sheet pan quesadillas on the same kitchenware—perfect for easy clean-up.
In 15 minutes or less you can bake all of the quesadillas at once, rather than cooking them individually in a pan. Less time, less work, and all the food is ready at the same time.
Sheet Pan Quesadillas
First things first: thaw frozen tortillas before assembling the quesadillas.
Next, this recipe fits on a quarter sheet pan, but use a larger pan to cook more servings at once. Prevent tortillas from sticking to the sheet pan by spraying it with oil or lining it with parchment paper. Both techniques work well; it comes down to a matter of preference.
Fold the tortillas so they break in half evenly. It’s much easier to build these quesadillas when the tortillas are halved before assembly. Also, the ingredients will be less likely to spill out than if you fold them once they’re filled.
Arrange the bottom tortilla halves on the prepared sheet pan. Spread a layer of beans on each: ¼ cup for young children (each quesadilla will provide 2 servings), and up to ½ cup for adults. Next add a layer of shredded cheese.
Optional: Add on other fillings such as vegetables or pico de gallo. This is your chance to get creative with everyone’s favorite veggies. Sprinkle extra components with a very light layer of shredded cheese to help hold your creations together.
Top off each quesadilla with remaining tortilla halves, and bake until the tops start to brown and the cheese melts.
Toaster Oven Quesadilla
Bake a single quesadilla in the toaster oven, following the same instructions as for the sheet pan quesadillas. It may take more or less time to bake than in the oven, depending on the toaster oven, so stay close to be sure the quesadilla doesn’t overcook.
Variations
- Switch up the fruit with mango slices in place of the oranges.
- Make a mini salad: serve diced tomatoes with the lettuce.
- Substitute baby spinach for the lettuce leaves.
- If your little one isn’t sure about eating the beans in the quesadilla, make it with cheese only, and serve a tablespoon or two of black beans on the side.
Create Your Own Bowls are another quick and easy meal option. Check out Rice with Spinach, Carrots, and Pistachios.
Note:
This recipe was developed using brown rice tortillas. Another type of gluten-free tortilla may be substituted, but it might affect the cook time. Stay close while it’s baking and check on the quesadilla periodically to avoid overcooking.
Ingredients
- 2 brown rice tortillas, spit in half
- 2 ounces cheddar cheese, shredded
- ½ cup black beans
- 4 mandarin oranges
- 1 avocado, quartered
- 1 cup crunchy lettuce
Directions
Preheat oven to 375°. Spray sheet pan with oil or line with parchment paper.
Place bottom tortilla halves on prepared sheet pan. Spread ¼ cup black beans on each tortilla and then sprinkle with 1 ounce shredded cheese. Top with remaining tortilla halves.
Bake 12 to 15 minutes, until cheese melts and tortilla begins to brown. Cut each quesadilla into 4 equal slices.
Arrange 2 quesadilla slices, 1 mandarin orange, ¼ avocado, and ¼ cup lettuce on each plate to serve.
MAKES 4 CHILD-SIZE SERVINGS (SCALE UP MEALS FOR FULL-SIZE SERVINGS).
Baked Black Bean Quesadillas: Gluten-Free Sheet Pan Recipe
Ingredients
- 2 brown rice tortilla, split in half
- ½ cup black beans
- 2 ounces cheddar cheese, shredded
- 4 mandarin oranges
- 1 avocado, quartered
- 1 cup crunchy lettuce
Directions
- Preheat oven to 375°. Spray sheet pan with oil or line with parchment paper.
- Place bottom tortilla halves on prepared sheet pan. Spread ¼ cup black beans on each tortilla and then sprinkle with 1 ounce shredded cheese. Top with remaining tortilla halves.
- Bake 12 to 15 minutes, until cheese melts and tortilla begins to brown. Cut each quesadilla into 4 equal slices.
- Arrange 2 quesadilla slices, 1 mandarin orange, ¼ avocado, and ¼ cup lettuce on each plate to serve.
Notes
Consider leaving a rating and review in the comment section. Thanks!
What a great idea! I’ve used the microwave for quick quesadillas but the tortilla doesn’t get at all crunchy. With the baking, it does. And no oil is needed to bake them in the oven. Can’t wait to experiment with different fillings.
Hope you come up with some tasty combinations!
great recipe
Thank you, Pauline!