# 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 can (15 oz) 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 steps:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan (18x13 inches) 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. Cook for 3 to 4 minutes until softened.
04 - Stir in taco seasoning packet and water. Simmer for 2 to 3 minutes until mixture thickens. Remove from heat.
05 - Add thawed corn, rinsed black beans, and sliced green onions to the skillet. Mix until evenly combined.
06 - Lay six tortillas overlapping around edges of the prepared sheet pan, allowing halves to hang over. Place one tortilla in the center to cover gaps.
07 - Evenly spread beef and vegetable mixture over tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
08 - Fold the overhanging tortilla edges toward the center to cover the filling. Place the remaining tortilla in the center to seal if needed.
09 - Brush the top surface with olive oil or lightly spray with cooking spray.
10 - Place another sheet pan on top to weigh down the quesadillas. Bake for 15 minutes. Remove top pan and continue baking for 5 more minutes until golden and crisp.
11 - Allow to cool 5 minutes before slicing into squares. Serve with salsa, sour cream, chopped cilantro, and lime wedges as desired.
