# 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 diameter)
13 - 2 tablespoons olive oil
14 - Cooking spray
→ Optional Garnishes
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 the surface.
02 - In a large skillet over medium heat, cook ground beef for about 5 minutes until fully browned. Drain excess fat as needed.
03 - Add yellow onion, garlic, and red bell pepper to skillet. Cook for 3 to 4 minutes until vegetables are softened.
04 - Stir in taco seasoning and water. Simmer mixture for 2 to 3 minutes until sauce thickens. Remove from heat.
05 - Add thawed corn, black beans, and sliced green onions. Mix thoroughly to combine all ingredients.
06 - Arrange 6 flour tortillas overlapping along the sheet pan edges, allowing half of each tortilla to hang over the side and centers to overlap, covering the pan's entire base. Place 1 tortilla in the center to cover remaining gaps.
07 - Evenly distribute the beef and vegetable mixture over the tortilla base. Top with shredded cheddar and Monterey Jack cheese.
08 - Fold tortilla edges over the filling towards the pan’s center. Use the final tortilla to cover exposed areas and seal fully.
09 - Brush the surface with olive oil or spray with cooking spray to promote browning.
10 - Lay a second sheet pan atop assembled quesadillas as a weight. Bake for 15 minutes, then remove the top pan and continue baking for an additional 5 minutes until tortillas are golden and crisp.
11 - Allow baked quesadillas to cool for 5 minutes. Cut into squares using a sharp knife. Serve with salsa, sour cream, chopped cilantro, and lime wedges as desired.
