# Ingredients:
→ 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 tablespoons olive oil
14 - Cooking spray
→ Serving (Optional)
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 - In a large skillet over medium heat, cook the ground beef until browned, about 5 minutes. Drain excess fat if necessary.
03 - Add diced onion, minced garlic, and diced 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 the mixture thickens. Remove from heat.
05 - Mix the thawed corn, drained black beans, and sliced green onions into the skillet until well combined.
06 - Place 6 tortillas overlapping around the edges of the sheet pan so their centers overlap and half of each hangs off the edge. Place one tortilla in the center to cover any gaps.
07 - Evenly distribute the beef mixture over the arranged tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
08 - Fold the overhanging edges of the tortillas toward the center to cover the filling. Place the final tortilla on top if necessary to seal completely.
09 - Brush the folded top with olive oil or lightly spray with cooking spray. Place another sheet pan on top to weigh down the quesadillas.
10 - Bake for 15 minutes. Remove the top sheet pan and continue baking for an additional 5 minutes until golden brown and crisp.
11 - Allow to cool for 5 minutes before cutting into squares. Serve with optional salsa, sour cream, cilantro, and lime wedges.
