# What You 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 ounce packet 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 (15-ounce) can black beans, drained and rinsed
11 - 2 green onions, sliced
→ Assembly
12 - 8 large 10-inch flour tortillas
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:
01 - Preheat the 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 ground beef for about 5 minutes, then drain excess fat.
03 - Add diced onion, garlic, and red bell pepper to the skillet and cook for 3 to 4 minutes until softened.
04 - Stir in taco seasoning and water, then simmer for 2 to 3 minutes until mixture thickens. Remove from heat.
05 - Fold in thawed corn, rinsed black beans, and sliced green onions, mixing thoroughly.
06 - Place six tortillas partially overlapping around the sheet pan edges so half hangs over. Cover gaps by placing one tortilla in the center.
07 - Evenly distribute beef and vegetable mixture over the tortillas, then sprinkle shredded cheddar and Monterey Jack cheese on top.
08 - Fold the overhanging tortilla edges towards the center to cover the filling and place the remaining tortilla in the center to seal if needed.
09 - Brush the top with olive oil or lightly spray with cooking spray. Place another sheet pan on top to press down the quesadillas.
10 - Bake for 15 minutes, then remove the top pan and continue baking for 5 more minutes until golden and crisp.
11 - Let cool for 5 minutes before slicing into squares. Serve with salsa, sour cream, chopped cilantro, and lime wedges as desired.
