In a mixing bowl, mash 2 ripe avocados until smooth. Stir in 2 minced garlic cloves, the juice of 1 lime, and a pinch of sea salt and cracked pepper, then set aside.

Gently fold in 1 can of rinsed black beans, 1 cup of corn, and half a diced red onion. Mix in 2 tablespoons of chopped fresh cilantro and a dash of crushed red pepper.

Heat a non-stick skillet over medium heat and add 1 tablespoon of olive oil, warming for about 1-2 minutes until shimmering.

Take a tortilla, spoon half of the avocado and black bean mixture onto one half, fold over, and press gently to secure.

Place the folded quesadilla in the skillet and cook for about 2-3 minutes on each side until golden brown and crispy.

Remove the quesadilla, allow it to cool slightly, slice into wedges, and serve warm.