Sheet-pan cooking is ideal for busy weeknights, as everything goes in the oven and the clean-up is minimal. In this quesadilla recipe, crumbed chicken schnitzels are baked until crispy, layered onto tortillas spread with a deeply flavoured smoky black bean sauce, covered in grated cheese and then returned to the oven until bubbling and golden. Recipe compliments of Astral Chicken.

Ingredients

• 4 crumbed chicken schnitzels
• 4 tortillas
• 200g cheese, grated
• 1 avocado, sliced
• Fresh coriander and lime wedges, to serve
• For the black bean sauce: 2 tbsp olive oil
• 1 onion, diced
• 1 tbsp smoked paprika
• 2 tsp cumin seeds
• 2 tsp coriander seeds
• 1 tbsp tomato paste
• 2 tbsp red wine vinegar
• 1 ancho chilli
• 2 tbsp espresso
• 1 can black beans, drained and rinsed
• Salt, to taste
• For the tomato salsa: 4 tomatoes, diced
• 1 red onion, diced
• 1 can sweetcorn, drained
• 2 tbsp olive oil
• 1 lemon, juiced
• Salt and pepper, to taste

Method

1. Preheat the oven to 200°C. Place the frozen schnitzels on a baking tray and bake for 15 minutes. Remove and set aside.
2. Toast the cumin and coriander seeds in a dry pan for 1 minute until fragrant. Grind roughly in a mortar and pestle.
3. Add a splash of oil to the pan and sauté the onion until soft. Stir in the toasted spices, smoked paprika, ancho chilli and tomato paste. Cook for about 5 minutes until the oil starts to separate from the paste.
4. Add the red wine vinegar, espresso and black beans. Simmer for 10 minutes on low heat, then lightly mash with a fork to create a thick sauce. Season with salt.
5. Mix the salsa ingredients in a bowl and set aside.
6. Place the tortillas on the baking tray. Spread each one with the black bean sauce, top with sliced schnitzel and sprinkle over the grated cheese.
7. Return to the oven for 5–8 minutes until the cheese is melted and bubbly and the edges are crisp.
8. Serve immediately topped with the tomato salsa, avocado slices, fresh coriander and lime wedges.