# What You'll Need:
→ Meat & Protein
01 - 1 lb ground beef or chicken or drained canned black beans
02 - 1 tbsp olive oil
→ Vegetables
03 - 1 medium red bell pepper, diced
04 - 1 medium yellow onion, diced
05 - 1 cup corn kernels (fresh, canned, or frozen)
06 - 2 cloves garlic, minced
07 - 1 jalapeño, seeded and finely chopped (optional)
→ Spices
08 - 1 ½ tsp ground cumin
09 - 1 tsp smoked paprika
10 - 1 tsp chili powder
11 - ½ tsp dried oregano
12 - 1 tsp salt
13 - ½ tsp black pepper
→ Other
14 - 12 large flour tortillas (10-inch)
15 - 3 cups shredded cheddar or Mexican blend cheese
16 - 2 tbsp melted butter or neutral oil (for brushing)
17 - Optional toppings: sour cream, salsa, guacamole, chopped cilantro
# How to Make It:
01 - Preheat oven to 400°F. Grease a large rimmed baking sheet (17x12 inches) with nonstick spray or oil.
02 - Heat olive oil in a large skillet over medium heat. Add ground meat and cook, breaking it up, until browned and nearly cooked, about 5 minutes.
03 - Add diced onion, bell pepper, corn, and jalapeño. Cook for 3 to 4 minutes until softened.
04 - Stir in minced garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for 1 minute. Remove from heat. If using beans, add now and warm through.
05 - Arrange 6 tortillas overlapping around edges of the baking sheet, allowing halves to hang over the sides, then place 1 tortilla in the center.
06 - Spread the meat and vegetable mixture evenly over tortillas. Sprinkle shredded cheese over the filling.
07 - Place 1 additional tortilla in the center, then fold the overhanging tortillas over the filling to enclose completely.
08 - Brush the top with melted butter or oil. Place another baking sheet on top and press gently.
09 - Bake for 15 minutes. Remove top baking sheet and bake an additional 5 minutes until golden and crisp.
10 - Let stand for 5 minutes before slicing into squares. Serve with desired toppings.
