30 Minute Beef Sheet Pan Quesadillas

• 1 pkg Joseph's Lavash Bread (4ct.) (or other high-fiber tortilla)
• 1 lb. 93% lean ground beef
• 2 green peppers, diced
• ½ onion, diced
• 2 cloves garlic, minced
• 4 oz. diced green chilis
• 1 Tbsp cumin
• 1 Tbsp oregano
• ½ Tbsp smoked paprika
• ¾ tsp salt
• 1 can black beans, drained
• 3 C reduced fat shredded Mexican-style cheese (divided)
• ½ C cotija cheese crumbles

1. Preheat the oven to 400°F and spray a baking sheet with cooking spray.
2. Heat a large skillet to medium-high heat and spray with cooking spray. Saute the green peppers, onions, and green chilis until soft, about 7-8 minutes. Respray the pan and add ground beef, garlic, cumin, oregano, paprika, and salt, cooking until the beef is no longer pink, about 5 minutes. Remove from the heat and set aside.
3. Place two tortillas on the prepared baking sheet*, allowing one to slightly overlap the other and the edges to cover the sides of the baking sheet. Sprinkle 1 cup of Mexican cheese in an even layer, then add the meat and veggies. Spread the black beans over the meat. Sprinkle on the cotija cheese, then another 1½ cups of Mexican cheese. Press the two remaining tortillas on top of the quesadillas, then sprinkle on the remaining ½ cup of Mexican cheese.
4. Bake for 15 minutes or until the top is nice and crispy. Allow the sheet pan quesadillas to cool for 5 minutes on the pan, then slice into 12 squares and serve with your favorite toppings.**

*Refer to the blog post for more detailed step-by-step instructions.

**See blog post for topping ideas.

Nutrition facts are a calculated estimate of 1/12 of the sheet pan, not including any toppings.