Sheet pan meals provide minimal fuss and even less clean up afterwards which is why these vegetarian Sheet Pan Quesadillas are a perfect lunch or dinner option for the whole family, especially if you’re running low in time or energy.

Sheet Pan Quesadillas stacked on a plate

In fact, I’m such a fan of sheet pan recipes that you’ll find plenty of ideas posted here on Family Fresh Meals, including:

Sheet Pan Pork Fried Rice
Teriyaki Chicken Sheet Pan Dinner
Salmon Sheet Pan Dinner

picking up a piece of sheet pan quesadilla

While these Sheet Pan Quesadillas only call for 3 ingredients, you could easily add in some shredded chicken, pulled pork, or extra veggies such as crunchy stir-fry to bulk them up. Quesadillas go well with an array of side dishes too if you’re planning on feeding a hungry crowd or simply serve them as is with some delicious condiment options that I’ve listed in this post for your convenience!

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How to make Sheet Pan Quesadillas

Preheat the oven to 425°F. Spray one 13×18 sheet pan with non-stick cooking spray. Place six flour tortillas around the perimeter of the sheet pan with half of each tortilla on the pan and half hanging off (the center of each tortilla will be lying on the edge of the pan.)
Place one additional tortilla in the very center of the pan to cover the hole.
Heat the refried beans just enough that they are easy to spread. Mound the beans onto the tortillas and use an offset spatula to spread them into an even layer to cover all of the tortillas that are inside the perimeter of the pan.
Sprinkle the grated cheese over the beans, adjusting the amount to your personal preference.
Place one more tortilla over the center of the beans and cheese.
Now fold in each of the tortilla halves that are lying to the outside of the pan.
Spray the top of the tortillas with a coat of non-stick cooking spray.
Place a second sheet pan on top of the prepared quesadilla to help hold everything flat during cooking.
Bake for 20 minutes. Remove the top sheet pan and allow the quesadilla to brown to your liking.
Remove from the oven and use a knife or pizza cutter to cut the quesadilla into individual servings.
Serve with sour cream, salsa, cilantro, pico de gallo, avocado slices, etc.

CAN I VARY THE QUESADILLAS FILLINGS?

Absolutely! The great thing about these Sheet Pan Quesadillas is that you can swap out any of the ingredients listed for those you prefer or add to the ingredients.
- Shredded chicken or turkey would be delicious additions to make this recipe a meaty treat. Ground beef or pulled pork also work well.
- For power veggie quesadillas and for extra crunch, consider adding in some finely sliced red cabbage, onion, and red bell pepper.
- For spicy quesadillas, add in some finely sliced jalapenos or cayenne pepper.

WHAT CAN I SERVE WITH THESE QUESADILLAS?

These Sheet Pan Quesadillas can easily be made for the purpose of a main meal or you can add them as a snack to other party appetizers or outdoor barbecues.
If you want to add some sides to make it a more substantial meal, then consider serving these quesadillas with:
- French fries;
- Coleslaw;
- Pasta salad; or
- A light leafy salad.
Condiments and other sides that would pair well with these quesadillas include:
- Sour cream;
- Guacamole;
- Avocado slices;
- Pico de gallo;
- Tomato salsa; or
- Cheesy dip.

HOW TO STORE LEFTOVER SHEET PAN QUESADILLAS

Store these Sheet Pan Quesadillas, wrapped in plastic wrap and placed in an airtight container, in the refrigerator for up to 3 days. Then reheat in the microwave or the oven.
You can also store your cooked quesadillas in the freezer for up to 2 months. I like to save space in my freezer by first flash freezing the quesadillas on the sheet pan and then transfer them to a Ziploc bag for storage. Defrost these in the refrigerator overnight and then reheat them in the microwave or oven when ready to enjoy again.
We also love to pack our leftover up for lunch in our favorite lunchboxes!

Easy Mexican-Inspired Meals

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