# Ingredient List:
→ 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 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 (10-inch) flour tortillas
13 - 2 tablespoons olive oil
14 - Cooking spray
→ Optional Serving
15 - Salsa
16 - Sour cream
17 - Fresh cilantro, chopped
18 - Lime wedges
# Steps:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan with parchment paper or grease lightly.
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 diced 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 mixture thickens. Remove from heat.
05 - Add thawed corn, drained black beans, and sliced green onions to the skillet. Mix thoroughly to combine.
06 - Place 6 tortillas overlapping around the edges of the sheet pan, allowing half of each to hang over the edge, with centers overlapping to cover the base. Place 1 tortilla in the center to fill gaps.
07 - Spread the beef and vegetable mixture evenly over the tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
08 - Fold overhanging tortilla edges towards the center, covering the filling. Place the final tortilla in the center if needed to seal.
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 bake an additional 5 minutes until golden and crisp.
11 - Allow to cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, fresh cilantro, and lime wedges as desired.
