# Ingredient List:
→ 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 - 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 (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 - Preheat oven to 425°F. Line a large rimmed sheet pan (approximately 18x13 inches) with parchment paper or lightly grease.
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. 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 - Add thawed corn, drained black beans, and sliced green onions to the skillet. Mix thoroughly to combine.
06 - Place six tortillas overlapping around the edges of the prepared sheet pan so that half of each tortilla hangs over the edge and the centers overlap, covering the pan base. Place one tortilla in the center to fill any gaps.
07 - Evenly spread the beef and vegetable mixture over the arranged tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses over the mixture.
08 - Fold the overhanging tortilla edges toward the center to cover the filling. Place the remaining tortilla on top if necessary to seal the filling.
09 - Brush the top layer with olive oil or lightly spray with cooking spray.
10 - Place a second sheet pan on top of the assembled quesadillas to weigh them down. Bake for 15 minutes.
11 - Remove the top sheet pan and continue baking for an additional 5 minutes until the quesadillas are golden and crisp.
12 - Allow to cool for 5 minutes before slicing into squares. Serve with optional salsa, sour cream, chopped cilantro, and lime wedges.
