# Components:
→ 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)
13 - 2 tbsp 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, cook ground beef until browned, about 5 minutes. Drain any excess fat as needed.
03 - Add diced onion, minced garlic, and red bell pepper to the skillet. Cook for 3 to 4 minutes until softened.
04 - Stir in taco seasoning and water. Simmer the mixture for 2 to 3 minutes until it thickens. Remove from heat.
05 - Add thawed corn, black beans, and sliced green onions to the skillet, mixing well to combine all ingredients.
06 - Place six tortillas overlapping at the edges on the prepared sheet pan, allowing half of each tortilla to hang over the edge and their centers to overlap, covering the base completely. Position one tortilla in the center to fill any 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 completely. Place the final tortilla in the center if needed to seal the quesadilla stack.
09 - Brush the top of the quesadillas with olive oil or lightly spray with cooking spray. Place a second sheet pan on top to weigh down the stack.
10 - Bake for 15 minutes. Remove the top sheet pan and continue baking for an additional 5 minutes until the surface is golden and crisp.
11 - Allow the quesadillas to cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, chopped cilantro, and lime wedges as desired.
