Sheet Pan Black Bean & Corn Quesadillas

0 Prep: Preheat the oven to 420F. You will need 2 9x13” baking trays for this recipe; set one aside, and grease the bottom of the other one generously with oil or cooking spray. Use a clean kitchen towel to pat the black beans and thawed corn dry, to remove any excess moisture
1 Season the Filling: Add the black beans to a large bowl along with the corn, diced green chiles, taco seasoning, and garlic powder. Mix well, until combined.
2 Layer the Quesadillas: Layer the tortillas around the edges of the baking sheet so they are half-on and half-off (see photos for reference). Add 1-2 tortillas to the center of the baking sheet to cover the slight gap in the middle of the sheet. Spread the bean and corn filling evenly across the tortillas, then top with cheese. Place 1-2 tortillas in the center of the baking dish again, then fold the edge tortillas over to completely wrap the filling. Spray the top of the tortillas generously with oil, or brush with oil.
3 Bake: Place the additional baking sheet on top of the quesadilla to help weigh it down. Bake in the middle rack of the oven for 15 minutes, then remove the top baking sheet and bake for an additional 5 minutes, until the top tortillas are golden.
4 Serve: Cut the quesadillas into 12 even pieces directly on the baking tray. I like to cut mine with a sharp knife, but you can also use a pizza cutter to cut through the bottom layer of the tortilla if you are having issues. Use a spatula to transfer the quesadillas to serving plates and top with as desired.
5 Store: Store any leftovers in an airtight container in the refrigerator for up to 5 days. You can also freeze these sheet pan quesadillas; transfer the slices to a freezer-safe bag or container, separated with a layer of parchment paper if necessary. Store in the freezer for up to 2 months. Leftovers are best reheated in the oven or toaster oven at 350F for 15-20 minutes.