Start by slicing ripe avocados in half and removing the pits. In a mixing bowl, scoop out the flesh and mash until smooth with a fork.

To the mashed avocado, stir in minced garlic, lime juice, sea salt, cracked pepper, and crushed red pepper. Mix well.

Gently fold in rinsed black beans, sweet corn, diced red onion, and chopped cilantro into the avocado mixture.

Place a non-stick skillet on the stove over medium heat and pour in a thin layer of olive oil. Allow the oil to warm.

Take a tortilla and spoon half the avocado mixture onto one half of it. Fold the tortilla over to create a semicircle.

Place the folded quesadilla in the hot skillet. Cook until golden brown, about 3-4 minutes on each side.

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