# 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 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 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
→ 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 with parchment paper or lightly grease.
02 - In a large skillet over medium heat, brown the ground beef, about 5 minutes. Drain excess fat if necessary.
03 - Add diced onion, minced garlic, and red bell pepper to the skillet. Sauté for 3 to 4 minutes until softened.
04 - Stir in taco seasoning and water. Simmer for 2 to 3 minutes until thickened. Remove from heat.
05 - Mix in thawed corn, drained black beans, and sliced green onions until evenly combined.
06 - Place six tortillas overlapping the sheet pan edges so half hangs over the sides and centers overlap covering the base. Place one tortilla centrally to fill any gaps.
07 - Spread the beef and vegetable mixture evenly over the tortillas. Sprinkle cheddar and Monterey Jack cheeses on top.
08 - Fold overhanging tortilla edges toward the center covering the filling. Use the remaining tortilla in the center to seal if needed.
09 - Brush the top lightly with olive oil or spray with cooking spray.
10 - Place a second sheet pan on top of the quesadillas to weigh them down. 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. Slice into squares and serve with optional salsa, sour cream, cilantro, and lime wedges.
