# 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 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 tbsp olive oil
14 - Cooking spray
→ Serving (Optional)
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Method:
01 - Set the oven to 425°F. Line a large rimmed sheet pan (approximately 18x13 inches) with parchment paper or lightly grease.
02 - In a large skillet over medium heat, cook the ground beef until fully browned, about 5 minutes. Drain excess fat if necessary.
03 - Add diced onion, minced garlic, and diced red bell pepper to the skillet and cook until softened, about 3–4 minutes.
04 - Stir in taco seasoning and water, then simmer until mixture thickens, approximately 2–3 minutes. Remove from heat.
05 - Fold in thawed corn, drained black beans, and sliced green onions until evenly combined.
06 - Lay 6 flour tortillas overlapping around the sheet pan edges, allowing half of each to hang over. Place 1 tortilla in the center to cover gaps.
07 - Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle cheddar and Monterey Jack cheeses on top.
08 - Fold the overhanging tortilla edges toward the center, covering the filling. Use the remaining tortilla to seal the top if necessary.
09 - Brush the top layer with olive oil or spray lightly with cooking spray.
10 - Place a second sheet pan over the quesadillas to weigh them down. Bake for 15 minutes, 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 optional salsa, sour cream, chopped cilantro, and lime wedges.
