Emulsifier Free Sheet Pan Quesadillas
Total time40 min
Prep time15 min
Cook time20 min
4.6(9)
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Learn more →Ingredients
6 servings
For the filling
- 1 lb ground beef (80/20)
- 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)
- 2 tbsp olive oil
- 3 cups shredded cheddar cheese
For serving
- sour cream, for serving (optional)
- 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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