# 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 - 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 tbsp olive oil
14 - Cooking spray
→ Serving (Optional)
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Directions:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or lightly grease it.
02 - In a large skillet over medium heat, cook ground beef until browned, about 5 minutes. Drain excess fat.
03 - Add diced onion, minced garlic, and 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 - Add thawed corn, drained black beans, and sliced green onions to the skillet. Mix thoroughly to combine.
06 - Place 6 tortillas overlapping around the edges of the prepared sheet pan, letting half of each tortilla hang over the edge. Place 1 tortilla in the center to cover gaps.
07 - Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle shredded cheddar and Monterey Jack cheese on top.
08 - Fold the overhanging edges of the tortillas toward the center, covering the filling. Use the final tortilla in the center if needed to seal the filling.
09 - Brush the top with olive oil or spray lightly with cooking spray. Place another sheet pan on top to weigh down the quesadillas.
10 - Bake for 15 minutes with the weight on top. Then remove the top pan and bake an additional 5 minutes until golden and crisp.
11 - Allow to cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, chopped cilantro, and lime wedges if desired.
