Mash two ripe avocados with a fork in a bowl until smooth. Stir in minced garlic, lime juice, salt, pepper, and crushed red pepper. Set aside.

Fold in rinsed black beans, corn, diced red onion, and chopped cilantro into the avocado mixture. Mix well.

Heat olive oil in a non-stick skillet over medium heat.

Spoon half of the mixture onto one half of each tortilla, fold them, and press gently to seal.

Cook folded quesadillas in the skillet for 3-4 minutes on each side until golden brown and crispy.

Remove and slice each quesadilla into wedges. Serve immediately with salsa and vegan sour cream.