# Ingredients:
→ Beef Mixture
01 - 1 pound ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 ounce 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 thawed frozen corn
10 - 1 can (15 ounces) 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
→ Optional Serving
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Directions:
01 - Preheat the oven to 425°F. Line a large rimmed sheet pan (approximately 18x13 inches) with parchment paper or lightly grease it.
02 - Heat a large skillet over medium heat and cook the ground beef until browned, about 5 minutes. Drain excess fat as needed.
03 - Add the diced onion, minced garlic, and diced red bell pepper to the skillet. Cook for 3 to 4 minutes until the vegetables soften.
04 - Stir in the taco seasoning packet and water. Simmer the mixture for 2 to 3 minutes until thickened, then remove from heat.
05 - Mix in the thawed corn, drained black beans, and sliced green onions until well combined.
06 - Place 6 tortillas overlapping around the edges of the prepared sheet pan so that half of each tortilla hangs over the edge and the centers overlap, covering the entire base. Position a tortilla in the center to cover any gaps.
07 - Evenly spread the beef and vegetable mixture over the layered tortillas. Sprinkle shredded cheddar and Monterey Jack cheese evenly on top.
08 - Fold the overhanging tortilla edges inward toward the center to cover the filling. Place the final tortilla in the center if needed to seal the edges.
09 - Brush the top of the folded tortillas with olive oil or spray lightly with cooking spray.
10 - Place a second rimmed sheet pan on top to weigh down the quesadillas. Bake for 15 minutes, then remove the top pan and bake for an additional 5 minutes until the exterior is golden and crispy.
11 - Allow the quesadillas to cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, chopped cilantro, and lime wedges as desired.
