Ingredients:
- 2 tablespoons olive oil, divided
- 1 pound ground beef or shredded chicken
- 1 packet taco seasoning mix (or homemade seasoning)
- ½ cup water
- 1 cup black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 2 cups shredded Mexican blend cheese
- 6 large flour tortillas
- Optional toppings: sour cream, guacamole, salsa, chopped cilantro
Instructions:
- Prepare the Filling:
- Preheat your oven to 425°F (220°C).
- Heat 1 tablespoon olive oil in a skillet over medium heat. Add ground beef (or chicken) and cook until fully browned or heated through.
- Stir in taco seasoning and water, cooking for 2-3 minutes until the mixture thickens.
- Mix in black beans and corn, then remove from heat.
- Assemble the Quesadilla:
- Brush the bottom of a large sheet pan with 1 tablespoon olive oil.
- Arrange 4 tortillas so they overlap, with half of each hanging over the edges of the pan. Place 1 tortilla in the center to cover the bottom completely.
- Spread the prepared filling evenly over the tortillas. Sprinkle with shredded cheese.
- Place one more tortilla in the center, then fold the overlapping tortillas back over the top.
- Bake the Quesadilla:
- Place another sheet pan on top of the folded tortillas to weigh them down.
- Bake for 20 minutes, then remove the top pan and bake for another 5 minutes until golden and crispy.
- Serve:
- Let the quesadilla cool for a few minutes before slicing into squares.
- Serve with sour cream, guacamole, salsa, or your favorite toppings.