# What you'll need:
→ 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 oz taco seasoning packet
06 - 1/3 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 (15 oz) can black beans, drained and rinsed
11 - 2 green onions, sliced
→ Assembly
12 - 8 large flour tortillas (10-inch)
13 - 2 tablespoons 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 grease lightly.
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 red bell pepper to the skillet. Cook 3 to 4 minutes until softened.
04 - Stir in taco seasoning and water. Simmer 2 to 3 minutes until mixture thickens. Remove from heat.
05 - Add thawed corn, drained black beans, and sliced green onions. Stir to combine evenly.
06 - Place 6 tortillas overlapping along the edges of the pan with centers overlapping to cover base. Position one tortilla in the center to cover gaps.
07 - Evenly distribute beef and vegetable mixture over tortillas. Sprinkle cheddar and Monterey Jack cheeses on top.
08 - Fold overhanging edges of tortillas toward center, covering filling. Use the final tortilla to seal from the center if needed.
09 - Brush top with olive oil or lightly spray with cooking spray.
10 - Place a second sheet pan on top to weigh down quesadillas. Bake 15 minutes, then remove top pan and bake additional 5 minutes until golden and crisp.
11 - Allow to cool for 5 minutes before slicing into squares. Serve with desired toppings such as salsa, sour cream, cilantro, and lime wedges.
