1 lb ground beef

1 can (15 oz) black beans, drained & rinsed

1 cup salsa

1 packet taco seasoning

1 teaspoon light brown sugar

2 cups shredded Monterey Jack cheese

1 cup shredded cheddar cheese

8 large flour tortillas (burrito size)

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Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper or lightly grease it.
In a large skillet over medium heat, cook the ground beef until fully browned. Drain any excess fat.
Add the taco seasoning, brown sugar, and salsa to the cooked beef. Stir well and simmer for 3–4 minutes to let the flavors combine.
Add the black beans to the skillet, stirring them into the beef mixture. Cook for another 2 minutes, then remove from heat.
On a clean, flat surface, lay 4 tortillas on the baking sheet. Evenly distribute the beef and bean mixture over the tortillas, then sprinkle with both types of cheese.
Place the remaining tortillas on top to form quesadillas. Press down gently to flatten.
Bake in the preheated oven for 10–12 minutes or until the tortillas are golden and crispy and the cheese has melted.
Remove from the oven and slice into quarters. Serve warm.

Vegetarian Version: Replace ground beef with sautéed vegetables like bell peppers, onions, and mushrooms.

Storage: Leftovers can be stored in an airtight container for 3–4 days in the refrigerator.

Freezing: Assemble the quesadillas and freeze them for up to 2 months. Bake from frozen, adding extra time.

Cheese Variations: Swap Monterey Jack or cheddar for other cheeses like pepper jack, mozzarella, or gouda.