Ingredients

8 large burrito-size flour tortillas

1 lb ground beef

1 (15-oz) can black beans, drained and rinsed

1 (2.25-oz) can sliced black olives, drained and rinsed

3 cups shredded Colby and Monterey Jack cheese

½ cup salsa

1 bell pepper, seeded and diced

1 small yellow onion, diced

2 green onions, sliced thin

1 ½ tablespoons olive oil

1 ½ teaspoons chili powder

1 ½ teaspoons cumin

1 ½ teaspoons smoked paprika

1 teaspoon minced garlic

1 teaspoon kosher salt

1 teaspoon black pepper

Sour cream, optional for topping

Instructions

Step 1: Preheat the oven to 425°F (220°C) and spray an 18×13-inch sheet pan with nonstick cooking spray.

Step 2: In a large skillet over medium heat, heat olive oil. Add diced bell pepper and yellow onion, cooking for 5 minutes while stirring often to cook them evenly.

Step 3: Add ground beef and minced garlic to the skillet with the vegetables. Cook until the beef is completely browned. Remove from heat and drain excess fat.

Step 4: Return the skillet to heat and stir in chili powder, cumin, smoked paprika, kosher salt, black pepper, black beans, black olives, and salsa. Mix well after each addition.

Step 5: Arrange 6 tortillas around the edges of the prepared sheet pan, overlapping and allowing them to hang halfway over the edge, leaving a gap in the center.

Step 6: Place 1 tortilla over the bottom center gap in the pan. Evenly spread the meat and vegetable mixture over the tortillas.

Step 7: Sprinkle shredded cheese over the meat mixture, then top with sliced green onions. Place the last tortilla on top in the center.

Step 8: Carefully and tightly fold the tortillas from each side towards the center, enclosing the filling.

Step 9: Place a second sheet pan on top of the folded quesadilla to keep it together while baking.

Step 10: Bake for 20 minutes. Then remove the top pan and bake for an additional 5 minutes to crisp the top.

Step 11: Remove from oven and let cool slightly before slicing. Serve with sour cream if desired.

Tips & Variations

For a vegetarian option, replace ground beef with extra black beans or cooked mushrooms.

Use your favorite cheese blend or add a bit of spicy pepper jack for extra kick.

Make ahead by assembling the quesadilla and refrigerating before baking, just add a few extra minutes to cooking time if cold from the fridge.

Serve with guacamole or pico de gallo for added freshness and flavor.

FAQs

Can I use a different type of tortilla?

Yes, flour tortillas work best for folding and baking, but you can use whole wheat or even gluten-free tortillas if preferred. Just ensure they are large enough to fold over the filling.

Can I freeze the assembled quesadilla?

Yes, you can freeze the folded quesadilla before baking. Wrap it tightly in plastic wrap and foil, then freeze for up to 2 months. Thaw overnight in the refrigerator before baking as directed.