Mash the ripe avocados in a medium bowl until smooth. Stir in minced garlic, lime juice, sea salt, cracked pepper, and crushed red pepper to taste.

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

Heat olive oil in a non-stick skillet over medium heat for about 1-2 minutes.

Spoon half of the avocado filling onto one half of a large tortilla and fold over.

Cook each folded quesadilla for approximately 3-4 minutes on each side until golden brown and crispy.

Remove from skillet, let rest, then slice into wedges and serve hot.