Ashley Hawk makes this week's Smart Cart recipe: Sheet Pan Chicken Black Bean Quesadilla

Sheet Pan Chicken Black Bean Quesadilla
Ingredients

• 6–8 medium flour tortillas
• 2–3 cups cooked shredded chicken
• 1 can black beans, drained and rinsed
• 1 bell pepper, sliced
• 1 medium onion, thinly sliced
• 1–2 Roma tomatoes, diced and lightly drained
• 2–3 cups shredded cheese (cheddar, Monterey Jack, or a blend)
• 1–2 tablespoons taco seasoning
• 1 tablespoon olive oil
• Salt and pepper to taste

Optional additions

• Corn
• Jalapeño slices
• Cilantro
• Lime wedges
• Salsa, sour cream, or Greek yogurt for serving

Directions

1. Preheat oven to 425°F. Line a large sheet pan with parchment paper or lightly grease it.
2. Cook the filling
   Heat olive oil in a large skillet over medium heat. Add onion and bell pepper and sauté for 5–7 minutes until softened. Season lightly with salt and pepper. Add black beans, shredded chicken, and taco seasoning. Stir well and cook 3–5 minutes until everything is warmed and well coated. Remove from heat.
3. Build the base layer
   Arrange tortillas on the sheet pan, overlapping them so they fully cover the bottom with a slight overhang on the edges.
4. Add layers
   Sprinkle a layer of cheese over the tortillas. Spread the chicken and veggie mixture evenly across the pan. Add diced Roma tomatoes on top, then another generous layer of cheese.
5. Top layer of tortillas
   Place another layer of tortillas over the filling, overlapping to fully cover. Lightly brush or spray the top with oil for a crisp finish.
6. Bake
   Bake for 12–15 minutes until the top is golden and the cheese is melted and bubbly. For extra crispiness, broil for 1–2 minutes at the end, watching closely.
7. Rest and slice
   Let it sit for about 5 minutes before cutting into squares. Serve warm with your favorite toppings.