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School is starting back up again, which means I am gathering all my EASY and QUICK dinners! This gluten-free sheet pan quesadilla recipe is a go-to for our family! It makes a big batch, so it’s perfect for 2nd night leftovers or for lunches during the week! Perfect for back-to-school prep or for feeding a crowd, so add it to your family dinner rotation! I promise, this easy weeknight dinner is one your whole family will love!

Easy Gluten Free Sheet Pan Beef Quesadillas Recipe

Why You Will Love This Recipe:

Feeds a crowd!
Simple ingredients you probably have in your pantry and fridge right now!
Wholesome food – full of protein and fiber!
Makes great leftovers for lunches or for round 2 dinner! Great for quick meal prep!
Versatile! You can switch out the ground beef for a protein of your choice!

Ingredients:

Ground beef: A versatile protein that cooks quickly and adds a rich, savory flavor to the quesadillas. Opt for 85/20 ground beef for a good balance of flavor and leanness.
Red bell pepper: Adds a sweet, crunchy texture and vibrant color to the filling. It’s also packed with vitamins A and C.
Black beans: A great source of plant-based protein and fiber, providing a hearty texture and earthy flavor to the dish.
Corn: Sweet and slightly crunchy, corn adds a touch of sweetness and a satisfying texture. You can use fresh, canned, or frozen corn.
Cumin: This warm, earthy spice is a staple in Mexican cuisine, adding depth and a slightly nutty flavor to the dish.
Chili powder: Adds a mild heat and smoky flavor, balancing the sweetness of the corn and bell pepper.
Garlic: Fresh garlic cloves provide a pungent, aromatic quality that enhances the overall flavor of the filling.
Salt and black pepper: Essential for seasoning and bringing out the flavors of the other ingredients.
Cheddar cheese, Mexican cheese blend, or Monterey Jack cheese: Melts beautifully, creating a gooey and delicious layer. Choose your favorite cheese or a blend for a mix of flavors.
Gluten-free tortillas: The base of the quesadillas, holding all the delicious fillings together. Siete Almond flour tortillas are a great choice for a gluten-free option.
Avocado Oil Spray: A healthy oil option that is free os seed oil. This will add a nice crunch, yielding crispy tortillas.

For the Sauce:

Mayonnaise: Provides a creamy base with a rich, slightly tangy flavor.
Sour cream: Adds a cool, creamy element with a subtle tang, balancing the spice from the other ingredients.
Pickled jalapeños: These add a zesty, mildly spicy kick to the sauce, enhancing the overall flavor.
Pickled jalapeño juice: Adds an extra tang and a bit of heat to the sauce, tying all the flavors together.
Paprika: Adds a mild, sweet pepper flavor and a vibrant red color to the sauce.
Cumin: Used here as well, it reinforces the earthy, warm flavors in the sauce.
Garlic powder: Adds a mellow garlic flavor, blending seamlessly into the sauce.
Salt: Enhances the flavors and balances the other ingredients in the sauce.

These ingredients come together to create a delicious, easy-to-make meal that’s perfect for busy weeknights or meal prepping for the week ahead. Enjoy the rich, savory flavors with a hint of spice and the creamy, tangy sauce that ties it all together!

Instructions:

Brown the ground beef over medium heat in a large skillet. Once browned, add bell peppers, corn, beans, and seasonings. Cook together for another 2 minutes, then remove from heat.
Prepare the secret sauce by combining all the ingredients in a food processor and blending until smooth.
Spray your sheet pan with avocado oil and line it with tortillas, allowing them to hang over the edges slightly.
Spoon the ground beef mixture atop the tortillas. Drizzle the sauce (I am telling you – this sauce adds such a great flavor) over the meat mixture and sprinkle cheese to finish it off.
Wrap the edges of the tortillas up and over the filling, then cover the entire top with additional tortillas.
Spray the tops of the tortillas with avocado cooking spray and place a second baking sheet on top of your quesadillas, bottom side down.
Pop into a 350° preheated oven for 20-25 minutes.
Use a sharp knife or pizza cutter to divide the sheet pan quesadillas. Top the tortillas with fresh cilantro, sour cream, pico de gallo, or your favorite toppings and ENJOY!

Tips and Tricks:

My favorite tortillas are Siete Almond flour tortillas, but you could use corn or flour tortillas.
I prefer 85/20 ground beef, but you could use leaner ground beef if you like.
You could substitute the ground beef for steak for an upgrade, or with chicken for chicken quesadillas.
Substitute the black beans with pinto beans or any other beans you have on hand.
For extra flavor, sauté a yellow onion with the ground beef.
To store, cover the baking pan with foil and refrigerate. Or, divide into airtight lunch containers for easy lunches throughout the week.
The sauce is a versatile addition to any Mexican dish you make!
For side dishes, we will just do fresh pineapple or watermelon, but you could totally do Mexican rice and refried beans.

Check out the recipe card below to make these easy sheet pan quesadillas! This dish is perfect for busy weeknights when you need something delicious and fast. Whether you’re feeding a hungry family or preparing meals ahead of time, this recipe is a lifesaver. Plus, it’s a great way to use up any leftover ingredients you have in your pantry. Give it a try and watch it become a staple in your kitchen – one the entire family will love!!