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A baking tray with sliced, baked sheet pan crunchwrap quesadillas filled with vegetables and melted cheese, garnished with chopped parsley, on a red tiled surface.
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Vegetarian Sheet Pan Crunchwrap Quesadillas

Layers of mashed pinto beans, rice, salsa, sautéed peppers and onions, pickled jalapeños, crushed tortilla chips, and shredded cheddar between crispy baked tortillas. Slice into squares and serve with your favorite dipping sauce!
Prep Time10 minutes
Cook Time22 minutes
Rest Time5 minutes
Total Time37 minutes
Course: Main Course
Cuisine: Tex Mex
Diet: Gluten Free, Vegan, Vegetarian
Servings: 8 servings
Calories: 239kcal
Author: Kristen Wood

Ingredients

  • 6-10 tortillas of choice how many depends on size of sheet pan used
  • 1 15-ounce can pinto beans drained and rinsed
  • 1/2 cup cooked rice of choice I like to use white basmati
  • 1/2 cup salsa thick-style for best results
  • 1/4 cup fresh cilantro chopped
  • 1 teaspoon chili powder
  • 1/2 teaspoon cumin
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 1/2 cups shredded cheddar cheese
  • 1 cup sautéed peppers and onions you can also use a frozen fajita mix!
  • 1/2 cup crushed tortilla chips blue or yellow
  • 1/4 cup pickled jalapeños drained
  • Extra virgin olive oil
US Customary - Metric

Instructions

  • Preheat the oven to 375°F. Lightly grease a sheet pan.
  • In a bowl, lightly mash the beans, then mix them with the rice, salsa, cilantro, chili powder, cumin, garlic powder, paprika, salt, and pepper.
    A bowl of rice and beans topped with chopped cilantro and red sauce, served alongside a crispy sheet pan crunchwrap, with a spoon, placed on a red tiled surface.
  • Arrange the tortillas on the sheet pan, overlapping them to fully cover the bottom.
    Several round, uncooked corn tortillas are stacked and overlapping on a metal baking sheet, ready to be transformed into a delicious sheet pan crunchwrap.
  • Spread the bean and rice mixture evenly over the tortillas.
    A baking sheet with a large, flat tortilla topped with cooked ground meat, beans, herbs, and sauce—perfect for making delicious sheet pan crunchwrap quesadillas—placed on a red tiled surface.
  • Add the sautéed peppers and onions in an even layer.
    A baking tray on a red tiled surface holds a flat dish, reminiscent of a sheet pan crunchwrap, topped with rice, beans, and sliced red, yellow, and green peppers.
  • Sprinkle with about half the cheese.
    A baking tray on a red tiled surface holds an uncooked sheet pan crunchwrap, topped with shredded cheese, ground meat, and vegetables on a flat dough base.
  • Add the crushed tortilla chips and pickled jalapeños.
    A baking sheet covered with nachos topped with blue corn tortilla chips, shredded cheese, ground meat, vegetables, and sliced jalapeños for a sheet pan crunchwrap-inspired twist.
  • Sprinkle the remaining cheese over the top, then add another layer of tortillas to cover. Brush the tops with olive oil.
    A baking sheet holds tortilla chips topped with ground meat, jalapeños, and shredded cheese, creating a sheet pan crunchwrap vibe on a red tiled surface.
  • Bake for 20 minutes, until crisp and set. Broil for 1 to 2 minutes until slightly golden on top.
    A metal tray holds a stack of yellow corn tortillas, perfect for making a homemade sheet pan crunchwrap, on a vibrant red tiled surface.
  • Let rest 5 minutes before slicing into squares. Enjoy!
    Sliced quesadillas filled with beans, vegetables, and cheese, served on a wooden board over a red tiled surface—like bite-sized sheet pan crunchwrap delights.

Video

Notes

This recipe is flexible and pretty foolproof. It works with small or large sheet pans — just use 6 tortillas for a smaller pan or up to 10 for a larger one. Either way, the filling amount works!
Storage and Reheating 
Keep any leftover crunchwraps in an airtight container and then store them in the fridge for up to 2 days. For longer storage, you can wrap individual portions in foil and then freeze them for up to 2 months.
Reheat them in the oven, in a pan, or even in an air fryer to help regain their crunchy exterior. You can also use the microwave, but the wraps will come out softer.  

Nutrition

Serving: 1serving | Calories: 239kcal | Carbohydrates: 29g | Protein: 7g | Fat: 11g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 633mg | Potassium: 109mg | Fiber: 5g | Sugar: 2g | Vitamin A: 534IU | Vitamin C: 1mg | Calcium: 169mg | Iron: 1mg
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