In a mixing bowl, mash 1 to 2 ripe avocados until creamy and smooth. Stir in 1 minced garlic clove, juice from half a lime, and season with sea salt, cracked pepper, and crushed red pepper to taste.

Gently fold in ½ cup of rinsed black beans, ¼ cup of corn, 2 tablespoons of diced red onion, and a handful of chopped cilantro into the avocado mixture.

Preheat a non-stick skillet over medium heat and add a drizzle of olive oil to coat the surface.

Take a tortilla and spoon a generous portion of the avocado mixture onto one half. Fold the tortilla over to create a half-moon shape.

Carefully place the folded quesadillas in the preheated skillet, cooking for about 3-4 minutes on each side.

Once cooked, remove the quesadillas from the skillet, let them cool for a minute before slicing them into wedges and serve immediately.