Simple Sheet Pan Chicken and Black Bean Quesadilla

This sheet pan quesadilla is easy to make and delicious! Juicy shredded chicken, hearty black beans, onions, and green peppers sauteed in salsa and an array of aromatic Mexican spices folded inside a soft flour tortilla filled with shredded cheese and melted to ooey-gooey perfection.

Chicken and Black Bean Quesadilla topped with sour cream and parsley.

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Sheet pan quesadillas are a simple and delicious meal for any night of the week. The shredded chicken, black beans, and Mexican spices come together to create something that is sure to please even the pickiest eaters in your family! This recipe is perfect for busy weeknights and is easy enough that even your kids can help with it.

It’s also versatile – swap out the chicken for turkey, beef, or just veggies, depending on what you’re feeling like. I recommend cutting up some vegetables like bell peppers or onions and throwing them on top for an extra crunch. These sheet pan quesadillas can be made with either corn or flour tortillas – whichever you prefer! Top it off with some freshly grated cheese, diced tomatoes, sour cream, or guacamole, and enjoy!

Ingredients For Your Chicken & Black Bean Quesadillas

Ingredients to make a sheet pan quesadilla with peppers, flour tortillas, onions, cheese, and other spices.

The complete list of ingredients, quantities, and instructions can be found in the printable recipe card below.

How to Make Sheet Pan Quesadillas with Shredded Chicken & Black Beans

Collage of creating Chicken and Black Bean Quesadilla.

Sauté in a skillet the diced onion and bell pepper with 1 tablespoon of oil. (Photo 1)
Add garlic, chicken, beans, spices, oil and salsa. Stir and cook for 1 minute. (Photo 2)
Spray sheet pan with oil and place tortillas half on half off the pan. (Photo 3)

Collage of assembling Chicken and Black Bean Quesadilla.

Fill the middle of the tortillas with chicken mixture. Add cheese and green onions. Place remaining tortillas in the center to cover the area. Fold over the outside tortillas and place another sprayed sheet pan on top to keep tortillas closed. (Photos 4, 5 & 6)
Bake in the oven on 425 for 20 minutes. (Photo 7)
Remove and cut into 6 pieces.

A white plate with Chicken and Black Bean Quesadilla.

What to Serve With Your Sheet Pan Quesadilla

If you want to serve this recipe on its own, you certainly can! It’s excellent served with avocado salad, rice, or even some chips and salsa. If you’re looking to add a little more protein, try serving it with refried beans!

A stack of Chicken and Black Bean Quesadilla sitting on a white plate.

Sheet Pan Quesadilla FAQs

How to store and reheat leftovers?

If you have any leftovers, store them in an airtight container and keep it refrigerated. When you’re ready to eat the quesadillas again, pop it back into a 350-degree oven on a sheet tray until hot throughout – about 12 minutes should do the trick!

What if I don’t have salsa?

If you don’t have salsa on hand, feel free to use canned diced tomatoes. You can also make a simple salsa at home by mixing diced tomatoes, onion, jalapeño (optional), and cilantro together in a bowl with some salt and pepper!

How can I make this dish spicier?

If you want an extra kick, make sure to add some jalapeños or red chili flakes. You can also use a spicier salsa if your grocery store offers one! Remember that the toppings will help cool it down a bit as well – diced green onions and sour cream are perfect for this recipe!

What else can I put in my quesadilla?

You can really add anything you want! Try sauteing some mushrooms and spinach, or throw on some sliced olives. You could even make a Mexican version of the classic grilled cheese with this recipe – just use cheddar instead of pepper jack to keep it milder!

What other kinds of tortillas can I use?

This recipe will work with either corn or flour tortillas – whichever you prefer! You could even try a flavored version like spinach, tomato basil, jalapeño cheddar, etc. Just be sure to adjust the cooking time if necessary.

How do I prevent my quesadilla from getting soggy?

To prevent your quesadilla from getting soggy, be sure to add all of the toppings after it’s done cooking. I recommend adding a little cheese first and then layering on your chicken/beans/veggies in that order so everything stays nice and crispy