Veggie Sheet Pan Quesadilla

Veggie Sheet Pan Quesadillas

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Unleash bold flavors with our Veggie Sheet Pan Quesadillas, enhanced with a creamy kick of Hellmann's Spicy Ranch Mayonnaise Style Dip.

  • 12 People

    Servings

  • 15 Mins

    Prep Time

  • 5 Mins

    Cooking Time

  • 20 Mins

    Ready In

 

  • 3 tbsp. olive oil, divided
  • 4 scallions, chopped, white and green parts separated
  • 1 large red bell pepper, cored, seeded and diced (about 1 cup)
  • 1 package (10 oz.) sliced mushrooms, coarsely chopped (about 3 cups)
  • 3 large cloves garlic, finely chopped
  • 1 tsp. cumin
  • 1 can (15 oz.) black beans, rinsed and drained
  • 1/2 cup Hellmann’s® Chicken Tender Spicy Ranch Mayonnaise Style Dip
  • 1/4 cup chopped fresh cilantro
  • 7 large burrito-size flour tortillas
  • 1 package (8 oz., about 2 cups) shredded low-fat cheddar cheese

Made With

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  1. Preheat oven to 425°F. Spray a baking sheet pan (13x18 inches) with nonstick cooking spray.

  2. Heat 2 Tbsp. of the olive oil in a large nonstick skillet over medium-high heat. Add white parts of scallions, red bell pepper and mushrooms. Cook, stirring frequently, 4 minutes or until vegetables are softened and lightly browned. Stir in garlic and cumin and cook another 30 seconds.

  3. Remove from heat and stir in black beans, Hellmann’s® Spicy Ranch, green parts of scallions and cilantro.

  4. Arrange tortillas around the edges of the sheet pan, overlapping and overhanging halfway off the edge of the pan. Place one tortilla in the center to cover the entire bottom of the pan. Evenly spread vegetable mixture over tortillas and top with cheese. Fold the overhanging tortillas over the filling to completely cover. Brush the top of the tortillas with remaining olive oil.

  5. Bake for 20 minutes, or until tortillas are crispy, browned and filling is thoroughly heated. Cut into squares and serve with an additional drizzle of Hellmann’s® Spicy Ranch, chopped cilantro and, if desired, chopped avocado or salsa.

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