# Components:
→ 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 packet (1 ounce) 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 (15-ounce) can 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 - Heat oven to 425°F. Line a large rimmed sheet pan approximately 18x13 inches with parchment paper or grease lightly.
02 - In a large skillet over medium heat, brown the ground beef for about 5 minutes, draining excess fat if necessary.
03 - Add the 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 2 to 3 minutes until mixture thickens, then remove from heat.
05 - Mix corn, black beans, and sliced green onions into the beef mixture until evenly combined.
06 - Lay six tortillas overlapping around the sheet pan edges so that half of each tortilla hangs over the edge and centers overlap, covering the base; place one tortilla in the center to cover gaps.
07 - Spread the beef and vegetable mixture evenly over the tortillas and sprinkle shredded cheddar and Monterey Jack cheese on top.
08 - Fold the overhanging tortilla edges towards the center to enclose the filling; add the final tortilla on top if needed to seal.
09 - Brush the top tortilla with olive oil or spray lightly with cooking spray.
10 - Place another sheet pan on top to weigh down the quesadillas and bake for 15 minutes; remove the top pan and bake an additional 5 minutes until golden and crisp.
11 - Allow to cool for 5 minutes before slicing into squares. Serve optionally with salsa, sour cream, cilantro, and lime wedges.
