# What You'll 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 - 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
# Method:
01 - Preheat the oven to 425°F. Line a large rimmed sheet pan approximately 18x13 inches with parchment paper or lightly grease it.
02 - In a large skillet over medium heat, brown the ground beef for about 5 minutes. Drain excess fat if necessary.
03 - Stir in diced onion, minced garlic, and diced red bell pepper. Cook for 3 to 4 minutes until softened.
04 - Mix in the taco seasoning and water. Simmer for 2 to 3 minutes until the mixture thickens, then remove from heat.
05 - Fold in thawed corn, drained black beans, and sliced green onions until evenly combined.
06 - Overlap 6 tortillas around the edges of the prepared sheet pan so that edges hang over and centers overlap to cover the base. Place one tortilla in the center to fill gaps.
07 - Evenly distribute the beef and vegetable mixture over the tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses on top.
08 - Fold the overhanging tortilla edges toward the center, covering the filling. Use the final tortilla in the middle if necessary to seal.
09 - Brush the top 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.
11 - Remove the top sheet pan and continue baking for an additional 5 minutes until golden and crisp.
12 - Allow to cool for 5 minutes before slicing into squares. Serve with optional salsa, sour cream, cilantro, and lime wedges.
