Giant sheet pan veggie quesadilla

Step 1/4

• ⅓ onion
• ⅓ green bell pepper
• ⅓ red bell pepper
• 133⅓ g canned black beans

• oven
• cutting board
• knife
• sieve

Preheat the oven to 200°C/390°F in top-bottom heat. Peel onion and cut alongside bell peppers into fine strips. Strain the beans, rinse and drain well.

Step 2/4

• 2⅔ flour tortillas
• ⅓ tsp chili flakes
• ⅓ tsp garlic powder
• ⅓ tsp smoked paprika powder
• 16⅔ g baby spinach
• 83⅓ g cheddar cheese (grated)
• salt
• olive oil (for greasing)

• baking sheet
• pastry brush

Spray or brush a little olive oil on a baking sheet and lay out tortillas so that they evenly cover the pan. Make sure the bottom is fully covered and the sides are over the edges by almost half of the tortilla to cover the top after the fillings. Add black beans, bell peppers, onion, the spices and some salt to the tortilla covered pan and give it a good mix. Cover with spinach and cheese.

Step 3/4

• ⅔ flour tortillas

• baking sheet
• 2 baking dishes (optional)

Cover the middle part with the remaining tortillas and fold the tortillas on the sides over the filling to fully cover the top. Place a second baking sheet or two baking forms on top to weigh it down.

Step 4/4

• olive oil (for greasing)
• dip (for serving)
• cilantro (for serving)
• lime (for serving)

Transfer to the lower rack in the oven and bake for approx. 15–20 min. Then remove the weight on top and generously brush the top with more olive oil. Bake for approx. 7–10 min. more, or until the quesadillas are golden brown and crispy on top. Take it out the oven, slice and serve with your favorite dips and toppings of your choice.

Enjoy your meal!