Sheet Pan Black Bean and Sweet Corn Quesadilla

Sheet Pan Black Bean and Sweet Corn Quesadilla

I need you to bookmark this recipe. Tag it. Print it out and stick it somewhere, anywhere because you’re going to want to make it. Like really want to make it. As recipes go, it’s not a dish of gastronomic brilliance, but it is pretty awesome tasting and stupid easy. It’s also a school lunch grand slam.

This massive, crispy quesadilla is also an open door to anything you feel like eating. You don’t have to just use the black bean and corn salad I cram it with. (Although it’s a great option since it basically relies on pantry staples.) You can add a leftover protein from the night before, a rotisserie chicken you picked up on the way home, or that meat in the freezer you just don’t know what to do with since you’re tired of every other recipe you’ve been making lately. Or design your own filling. The only requisite is that you use cheese, lots of it. And serve it with fresh accoutrements like cilantro, avocado, sour cream and/or salsa. Then you have dinner and, ideally, leftovers for lunches since it yields 12 good size slices. Come to think of it. Your family may enjoy eating these sweet and savoury cheesy pockets so much you might want to make two sheet pans because using theses for lunches is the real deal. You can warm them up in the morning and then wrap them in foil, but I think they still taste great cold. You know how the first week feels like being strapped to the grill of speeding car careening towards a wall? Well I made these that first week and having them to pluck from the refrigerator made me feel like I had access to the brake. Scarlett ate them every day for a week and still wanted more and she never wants any dish repeated. She even said, “You’re my Queen, Mommy” after dinner one night. She also tossed me a “What took you so long to make such an easy dish?” like the good tween that she is. So instead of giving her the cookies I picked up as a back to school treat, I ate it and felt like I won this one. Twice.

Photos by Jasmine deBoer

Sheet Pan Black Bean and Corn Quesadilla

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Yield: Makes: 12 slices


  • 1 18 oz can of black beans, drained and rinsed
  • 2 cups fresh or frozen corn
  • 1/4 cup finely chopped red onion
  • 1 tablespoon olive oil, plus extra to brush the quesadilla
  • juice of half a lime
  • 1 teaspoon finely chopped cilantro, plus extra for garnish
  • 1/4 teaspoon salt
  • 3 cups Monterey jack, cheddar cheese or combination of both
  • 10 8-inch flour tortilla
  • 1/2 avocado


Cut cooked corn from the cob or place frozen corn in a bowl of hot water for 2 minutes to warm.

In a bowl, mix black beans, corn, red onion, olive oil, lime juice, cilantro and salt. Set aside.

Preheat the oven to 400 and line a baking sheet with parchment.

In the centre of the baking sheet, place three tortillas, slightly overlapping and butting up against either end of the sheet pan. Place tortillas around the perimeter of the baking sheet, overlapping them with the three centre pieces. Be sure to not have any open gaps on the bottom of the sheet pan.

Cover the bottom of the tortillas with 2 cups of the cheese. Then spoon the bean mixture across the cheese layer. Sprinkle the top with the remaining 1 cup cheese. Down the centre of the quesadilla, place two tortilla, slightly overlapping. Then fold over the edges of the tortillas covering the filling along the perimeter and folding in the corners like a package. Brush the top of the quesadilla with olive oil.

Place a second sheet pan over top of the quesadilla and bake in the oven for  17 - 20 minutes, or until the top has browned and the cheese inside has melted.

Allow the quesadilla to sit for 5 minutes before slicing it across the centre lengthwise and then making 5 slices vertically giving you 12 wedges. Serve with your favourite sides and fresh cilantro.

For storing, wrap leftover wedges in foil or place in an air tight container for up to 1 week in the refrigerator, or freeze for up to 3 months. Reheat slices in a toaster oven for 5 -6 minutes.  




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