# Components:
→ Beef Mixture
01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 packet (1 oz) taco seasoning
06 - ⅓ cup water
→ Cheese and Vegetables
07 - 2 cups shredded cheddar cheese
08 - 1 cup shredded Monterey Jack cheese
09 - 1 cup frozen corn, thawed
10 - 1 can (15 oz) black beans, drained and rinsed
11 - 2 green onions, sliced
→ Assembly
12 - 8 large flour tortillas (10-inch)
13 - 2 tbsp olive oil
14 - Cooking spray
→ Serving (Optional)
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Method:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease.
02 - In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat if necessary.
03 - Add diced onion, minced garlic, and diced red bell pepper to the skillet. Cook for 3 to 4 minutes until softened.
04 - Stir in taco seasoning and water. Simmer for 2 to 3 minutes until mixture thickens. Remove from heat.
05 - Mix in thawed corn, drained black beans, and sliced green onions until evenly distributed.
06 - Place six tortillas overlapping around the edges of the sheet pan so that half hangs over the edge and they cover the base. Position one tortilla in the center to fill any gaps.
07 - Spread the beef and vegetable mixture evenly over the tortillas. Sprinkle shredded cheddar and Monterey Jack cheese on top.
08 - Fold the overlapping tortilla edges toward the center to cover the filling. Place the final tortilla in the center if needed to seal completely.
09 - Brush the top with olive oil or lightly spray with cooking spray. Place a second sheet pan on top to weigh down the quesadillas.
10 - Bake for 15 minutes, then remove the top sheet pan and bake an additional 5 minutes until golden and crisp.
11 - Allow to cool for 5 minutes before slicing into squares. Serve optionally with salsa, sour cream, chopped cilantro, and lime wedges.
