# What You Need:
→ Meat & Protein
01 - 1 lb ground beef or chicken (substitute drained canned black beans for vegetarian)
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 (about 10-inch/25 cm diameter)
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
# Step-by-Step Guide:
01 - Preheat oven to 400°F (200°C). Grease a large rimmed sheet pan (17x12 inch/43x30 cm) with nonstick spray or oil.
02 - Heat olive oil in a large skillet over medium heat. Add ground meat and cook, breaking up with a spoon, until browned and nearly cooked through, about 5 minutes.
03 - Add onion, bell pepper, corn, and jalapeño to skillet. Sauté for 3–4 minutes until vegetables soften.
04 - Stir in garlic, cumin, smoked paprika, chili powder, oregano, salt, and black pepper. Cook for 1 more minute then remove from heat. If using beans for protein, add now and warm through.
05 - Place 6 tortillas overlapping along the sheet pan edges with half of each hanging over the side. Position 1 tortilla in the center covering the middle.
06 - Evenly spread the meat and vegetable mixture over tortillas, then sprinkle shredded cheese on top.
07 - Place 1 tortilla over the center, then fold the overhanging tortillas over to fully enclose the filling.
08 - Brush the top surface with melted butter or neutral oil.
09 - Place a second sheet pan on top and press gently. Bake for 15 minutes, remove top pan, then bake additional 5 minutes until golden and crispy.
10 - Allow to rest 5 minutes before cutting into squares. Serve with preferred toppings.
