PCOS Friendly Sheet Pan Quesadillas

Total time40 min

Prep time15 min

Cook time20 min

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

Ingredients

6 servings

For the filling

1 lb ground beef (80/20)
Foster Farms® Fresh & Natural Cage Free Ground Chicken Breast PERDUE HARVESTLAND Organic Ground Chicken Perdue Harvestland Ground Chicken - 16 Oz Mary's Organic 93% Lean Ground Chicken, 16 oz Nature's Promise All Natural Ground Chicken
See all
Chef's tip
Ground chicken is often leaner than ground beef and can dry out more quickly. When browning it, add a little oil if needed and keep the pan juices unless the recipe says to drain them. Cook just until it reaches 165°F (74°C).
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)
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!