In a mixing bowl, mash ripe avocados with a fork until smooth. Add minced garlic, lime juice, sea salt, cracked pepper, and crushed red pepper. Mix thoroughly until well combined.

Fold in cooked black beans, corn, diced red onion, and chopped cilantro into the avocado mixture. Stir gently to evenly distribute all components.

In a non-stick skillet, heat a tablespoon of olive oil over medium heat until shimmering. This will create the perfect surface for frying.

Spoon half of the avocado filling onto one half of a tortilla. Fold the tortilla over to enclose the filling. Repeat this process with remaining tortillas and filling.

Carefully place one or two folded quesadillas in the skillet. Cook for 3-4 minutes until golden brown and crispy. Flip and cook for another 3-4 minutes.

Remove the quesadillas from the skillet and transfer them to a cutting board. Allow to cool for a minute, then slice into wedges. Serve hot with optional sides.