Anti Inflammatory Sheet Pan Quesadillas

Total time40 min

Prep time15 min

Cook time20 min

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Ingredients

6 servings

For the filling

1 lb ground beef (80/20)
SunFed Ranch 100% Grass Fed 80% Lean Organic Ground Beef Brick Nature's Promise 100% Grass-fed 80% Lean 20% Fat Ground Beef
Marketside 80% Lean / 20% Fat Grass-Fed Ground Beef, 16 oz
Catelli Brothers Grass-Fed Ground Beef 80/20
Hannaford Grass-Fed Ground Beef 80/20
See all
1 tsp chili powder
1 tsp ground cumin
½ tsp smoked paprika
½ tsp garlic powder
½ tsp onion powder
½ tsp salt
1 can (15 oz) black beans, drained and rinsed

For the quesadillas

4 large flour tortillas (10-inch)
Chef's tip
Warm briefly before folding to improve flexibility.
2 tbsp olive oil
3 cups shredded cheddar cheese

For serving

sour cream, for serving (optional)
Omit this
This ingredient likely doesn’t work for the diet.
salsa, for serving (optional)
fresh cilantro, roughly chopped, for serving (optional)

Instructions

1
Preheat the oven to 425°F (220°C). Brush one side of each flour tortilla lightly with olive oil.
2
Heat a large skillet over medium-high heat. Add the ground beef and cook, breaking it into small crumbles with a spatula, until no pink remains and the meat registers 160°F (71°C) on an instant-read thermometer, about 6–8 minutes. Drain off any excess fat.

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