Sheet Pan Black Bean Quesadillas

with Guacamole & Romaine Salad

50 MIN

+$2.99/serving 4 Servings

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add Smoky-Flavored Poblano Pork Sausage & 2 Flour Tortillas

From the Test Kitchen

These hearty vegetable quesadillas feature a medley of vegetables, plus black beans and a combination of cheddar and monterey jack cheeses. You'll bake them on a sheet pan for easy cleanup, and serve them with a crunchy, zesty romaine salad featuring a lime-ranch dressing and cotija cheese.
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Nutrition

PER SERVING
Calories

1050 Cals (est.)

View Full Nutrition

fresh

ingredients

10 oz Smoky-Flavored Poblano Pork Sausage
6 Flour Tortillas
1 15.5-Oz Can Black Beans
1 Yellow Onion
2 Poblano Peppers
2 Romaine Lettuce Hearts
½ lb Grape Tomatoes
1 Lime
½ cup Guacamole
4 oz Shredded Cheddar & Monterey Jack Cheese Blend
3 Tbsps Ranch Dressing
2 Tbsps Ancho Chile Paste
2 Tbsps Grated Cotija Cheese
2 Tbsps Raw Pepitas

step-by-step

instructions

Cook Along

1 Prepare the ingredients

Preheat the oven to 450°F. Wash and dry the fresh produce. Halve the lime crosswise. Halve, peel, and thinly slice the onion. Halve the tomatoes. Roughly chop the lettuce. Cut off and discard the stems of the peppers. Halve lengthwise; remove the ribs and seeds, then thinly slice crosswise. Thoroughly wash your hands, knife, and cutting board immediately after handling. In a bowl, combine the guacamole and the juice of 1 lime half; season with salt and pepper. In a separate bowl, combine the ranch dressing and the juice of the remaining lime half.

2 Cook the sausage

In a large pan (nonstick, if you have one), heat a drizzle of olive oil on medium-high until hot. Add the sausage; break the meat apart with a spoon. Cook, without stirring, 3 to 4 minutes, or until lightly browned. Continue to cook, stirring frequently, 4 to 5 minutes, or until browned and cooked through. Leaving any browned bits (or fond) in the pan, transfer to a large bowl.

3 Cook the vegetables & make the filling

In the pan of reserved fond, heat a drizzle of olive oil on medium-high until hot. Add the sliced onion and sliced peppers; season with salt and pepper. Cook, stirring occasionally, 3 to 4 minutes, or until lightly browned. Add the chile paste and half of the halved tomatoes. Cook, stirring frequently, 1 to 2 minutes, or until thoroughly combined. Carefully add the beans (including the liquid). Cook, stirring frequently and mashing the beans with a potato masher (or the back of a spoon), 5 to 6 minutes, or until thoroughly combined and slightly thickened. Turn off the heat. Taste, then season with salt and pepper if desired. Transfer to the bowl of cooked sausage.

4 Assemble & bake the quesadillas

Line two sheet pans with foil; evenly drizzle with olive oil. Working one at a time, rub each tortilla in the oil to coat. Top one half of each tortilla with the cheddar and monterey jack and filling. Fold the tortillas in half over the filling. Arrange in an even layer. Bake the quesadillas, rotating the sheet pans halfway through, 9 to 11 minutes, or until lightly browned and the cheese is melted. Carefully transfer to a cutting board. When cool enough to handle, halve each quesadilla.

5 Make the salad & serve your dish

Just before serving, in a large bowl, combine the chopped lettuce, remaining halved tomatoes, and lime-ranch dressing; season with salt and pepper. Toss to coat. Taste, then season with salt and pepper if desired. Serve the baked quesadillas with the salad. Top the salad with the pepitas and cotija. Serve the lime guacamole on the side. Enjoy!