# 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 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 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
→ Serving Options
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 the ground beef until browned and no longer pink, about 5 minutes. Drain any excess fat as necessary.
03 - Add diced onion, minced garlic, and bell pepper to the skillet. Continue to cook for 3 to 4 minutes, until the vegetables are softened.
04 - Stir in taco seasoning and water. Simmer for 2 to 3 minutes until the mixture thickens. Remove skillet from heat.
05 - Add thawed corn, black beans, and sliced green onions to the skillet. Mix thoroughly to combine with the beef mixture.
06 - Place 6 tortillas around the edges of the prepared sheet pan so half of each tortilla hangs over the rim and the centers overlap, covering the base. Set 1 tortilla in the center to ensure the bottom is fully covered.
07 - Evenly spread the beef and vegetable mixture over the arranged tortillas. Sprinkle cheddar and Monterey Jack cheese over the filling.
08 - Fold the overhanging edges of the tortillas toward the center to enclose the filling. Place the final tortilla in the center, if necessary, to seal any openings.
09 - Brush the tops of the tortillas lightly with olive oil or mist with cooking spray for crispiness.
10 - Place a second sheet pan directly on top to compact the quesadillas. Bake on the center oven rack for 15 minutes. Remove the top sheet pan and continue baking for 5 minutes, until golden and crisp.
11 - Allow the quesadilla to cool for 5 minutes before slicing into squares. Serve accompanied by salsa, sour cream, cilantro, and lime wedges as preferred.
