# 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 ounce taco seasoning packet
06 - ⅓ 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 ounces) 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
→ Optional Serving
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 it.
02 - In a large skillet over medium heat, brown ground beef for about 5 minutes. Drain excess fat if needed.
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 and water. Simmer for 2 to 3 minutes until sauce thickens. Remove from heat.
05 - Add thawed corn, drained black beans, and sliced green onions to the skillet. Mix thoroughly.
06 - Place six tortillas overlapping around the sheet pan edges with half of each hanging over, centers overlapping to cover base. Position 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 inward, covering the filling. Place the final tortilla in the center if needed to seal the quesadilla.
09 - Brush the top with olive oil or spray lightly with cooking spray.
10 - Place a second sheet pan on top to weigh down the quesadillas. Bake for 15 minutes.
11 - Remove top sheet pan and bake an additional 5 minutes until quesadillas are golden and crisp.
12 - Let rest for 5 minutes before slicing into squares. Serve with salsa, sour cream, cilantro, and lime wedges as desired.
