# What you need:
→ 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 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 can (15 oz) 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
# How to Make It:
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 red bell pepper to the skillet. Sauté for 3 to 4 minutes until softened.
04 - Stir in taco seasoning and water. Simmer for 2 to 3 minutes until the mixture thickens, then remove from heat.
05 - Add thawed corn, drained black beans, and sliced green onions to the skillet. Mix until evenly combined.
06 - Place six tortillas overlapping around the sheet pan edges so half hangs over, with centers overlapping and covering the base. Position one tortilla in the center to cover any gaps.
07 - Evenly spread the beef and vegetable mixture over the tortillas. Top with shredded cheddar and Monterey Jack cheeses.
08 - Fold the overhanging tortilla edges inward to cover the filling. Place the final tortilla in the center to seal if necessary.
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. 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, cilantro, and lime wedges.
