# What You Need:
→ 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
# Directions:
01 - Preheat the oven to 425°F. Line a large rimmed sheet pan with parchment paper or grease lightly.
02 - In a large skillet over medium heat, brown the ground beef for about 5 minutes. Drain excess fat if necessary.
03 - Add the diced onion, garlic, and red bell pepper to the skillet. Cook for 3 to 4 minutes until softened.
04 - Stir in the taco seasoning and water. Allow the mixture to simmer for 2 to 3 minutes until thickened. Remove from heat.
05 - Mix in the thawed corn, black beans, and sliced green onions until well combined.
06 - Place six tortillas overlapping around the edges of the prepared sheet pan, letting half of each hang over the edge and overlapping in the center. Position one tortilla in the center to cover gaps.
07 - Evenly spread the beef and vegetable mixture over the tortillas. Sprinkle shredded cheddar and Monterey Jack cheese on top.
08 - Fold the overhanging edges of the tortillas towards the center to enclose the filling. Place the last tortilla in the center to seal if needed.
09 - Brush the surface with olive oil or lightly spray with cooking spray.
10 - Place another sheet pan on top to press down the quesadillas. Bake for 15 minutes.
11 - Remove the top sheet pan and bake an additional 5 minutes until the top is golden and crispy.
12 - Allow to cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
