# What You'll Need:
→ Beef Mixture
01 - 1 lb ground beef
02 - 1 small yellow onion, finely diced
03 - 2 cloves garlic, minced
04 - 1 red bell pepper, diced
05 - 1 packet (1 oz) 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 oz) 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
# How to Make It:
01 - Preheat oven to 425°F. Line a large rimmed sheet pan (18x13 inches) with parchment paper or lightly grease the surface.
02 - Heat a large skillet over medium heat. Add ground beef and cook, breaking up with a spoon, until browned, approximately 5 minutes. Drain excess fat if necessary.
03 - Add diced onion, minced garlic, and diced red bell pepper. Cook for 3 to 4 minutes, stirring occasionally, until the vegetables are softened.
04 - Stir in taco seasoning and water. Simmer for 2 to 3 minutes until mixture has thickened. Remove skillet from heat.
05 - Add thawed corn, black beans, and sliced green onions to the beef mixture. Gently mix until evenly combined.
06 - Lay 6 tortillas overlapping around the perimeter of the prepared sheet pan, so half the tortilla hangs over the edge and centers overlap, covering the base. Place 1 tortilla in the center to fill any gaps.
07 - Evenly spread beef and vegetable mixture over the prepared tortillas. Sprinkle shredded cheddar and Monterey Jack cheeses across the filling.
08 - Fold overhanging edges of tortillas toward the center to cover the filling. Place the eighth tortilla in the center if needed to seal.
09 - Lightly brush the top of the quesadillas with olive oil or spray with cooking spray.
10 - Position a second large sheet pan directly over the filled tortillas to weigh them down. Bake in the preheated oven for 15 minutes.
11 - Remove the top sheet pan and continue baking for an additional 5 minutes until golden and crisp.
12 - Allow quesadillas to cool for 5 minutes. Slice into squares and serve with salsa, sour cream, chopped cilantro, and lime wedges as desired.
