Step 1: Preheat the Oven

• Preheat your oven to 350°F and position the rack in the center.

Step 2: Prepare the Filling

1. Heat olive oil in a large skillet over medium heat.
2. Add the ground beef and cook for 4–5 minutes, breaking it apart as it browns.
3. Stir in the onion, red bell pepper, black beans, and green chiles. Cook for another 5–6 minutes until the vegetables soften.
4. Season with taco seasoning, salt, and pepper. Pour in the water and stir to combine.
5. Continue cooking for 3–4 minutes until the water evaporates and the flavors meld. Remove from heat.

Step 3: Assemble the Quesadilla

1. 1. Spray a 9 x 13-inch sheet pan with nonstick spray.
   2. Lay 2 tortillas in the center, slightly overlapping, and place 6 tortillas around the edges, leaving half of each tortilla hanging over the pan’s sides.
   3. Spread one-third of the cheese over the tortillas.
   4. Evenly distribute the beef and vegetable filling over the cheese.
   5. Sprinkle the remaining cheese on top of the filling.
   6. Place 2 tortillas in the center and fold the overhanging tortillas over the filling to cover it completely. Patch any gaps with additional tortilla pieces if necessary.
   7. Lightly spray the top with cooking spray.

Step 4: Bake the Quesadilla

1. Place another sheet pan or baking dish on top of the quesadilla, lined with foil to prevent sticking.
2. Bake at 350°F for 20 minutes.
3. Remove the top sheet pan and foil, then increase the oven temperature to 400°F.
4. Bake for another 10–15 minutes until the tortillas are golden and crispy.

Step 5: Slice and Serve

1. 1. 1. Let the quesadilla cool for 10 minutes after removing it from the oven.
      2. Slice into 15 squares using a sharp knife, pizza cutter, or bench scraper.
      3. Serve warm with salsa, sour cream, and guacamole on the side.